- 2 x 7g sachets dried yeast
- ¾ tsp sugar
- 2 tbs warm water
- 150g thick natural yoghurt
- 60ml olive oil
- 310g strong bread flour
- ½ tsp sea salt
- olive oil (extra)
- 2 long red chillies
- 200g minced lamb
- 1 small red onion, finely diced
- 1 tomato, seeded & finely diced
- ¼ cup flat leaf parsley, chopped
- ½ tsp smoky paprika
- 1 tsp olive oil
- sea salt and pepper
Dissolve the yeast and sugar in the warm water and set aside for 10 minutes or until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10 -15 minutes (if you don’t have a dough hook you can do this by hand). The dough should be smooth and shiny when ready.
Transfer the dough to a lightly oiled bowl and cover with a damp tea towel and leave to rest for 2 hrs in a warm place or until doubled in size.
Roast the chillies under a griller or over a naked flame, and then put them into a plastic bag to cool.
When cool, peel away the blackened skin. Place the minced lamb on a chopping board and put the chillies, onion, tomato, parsley, paprika and olive oil on top. Use a large knife to chop and mix everything together. Season well with salt and pepper.