The dough

1. Add the dry ingredients to a bowl. In another bowl, dissolve the yeast in warm (37C/98F) water. Make a well in the center of the flour mixture and pour in the watered yeast. Mix to form a soft dough. The dough should be smooth and elastic and just letting go of the bowl.
2. Divide into 4 equal parts, place on a baking tray, cover and leave to rise for around 1 hour. The balls should double in size, so just give it time.

The filling

1. Meanwhile the dough is rising, make the filling. Add oil to a heated skillet, add in chopped shallot, garlic and spices and fry for around 2 minutes. Add the minced meat and brown the meat completely.
2. Pour in the chicken stock and sultana raisins and bring everything to a boil before reducing it to a simmer for 20 minutes. The stock should be almost completely evaporated, just keep going if not. Taste and season with salt and pepper. Cool.

The assembly

1. Heat the oven to as high as it will go and leave an (empty) baking tray in it to make sure everything will be piping hot when ready to bake the flatbread. Roll with a rolling pin each ball on a lightly floured countertop, until about 20cm x 15cm, 5mm thick.
2. Top each flatbread with the beef topping, scatter with yoghurt and green chiles. Add a little more beef than you think, because the flatbread will rise a little. Bake in the oven for around 6-10 minutes, depending on your oven. It should be golden and crisp.
3. Top with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately! I thought it delicious with some fresh salad next to it.