• 1kg lamb leg or shoulder, cut into 2cm cubes • zest and juice of 1 lemon • 1 Tbs oregano • ¼ tsp dried chilli flakes • 2 Tbs olive oil • Salt and freshly ground pepper
1. In a medium-sized bowl place the lamb, lemon, oregano, chilli, and olive oil. Stir until well combined, then leave to marinate for 2-3 hours or overnight.
2. To make the flatbreads place the flour, yeast and salt into a large bowl, add the oil and water and mix until it comes together as a dough. Place onto a floured bench and knead for 4 or 5 minutes until elastic and smooth. Place into a lightly oiled bowl, cover and leave for 1 hour.