Preheat the oven to 200°C. Line a baking tray with baking paper.
In a bowl, combine Nodo Not-So Plain Flour, Greek yoghurt, baking powder and sea salt. Mix until a dough forms.
Knead lightly on a floured surface until smooth. Divide into 4–6 portions and roll each into a thin circle or oval (it doesn’t have to be perfect). Brush with Olive Oil and set aside.
In a large bowl, combine lamb, shallot, cumin, coriander, smoked paprika, cinnamon, salt, chilli flakes, parsley, mint, garlic and olive oil. Mix thoroughly with your hands until well combined.
Shape the mixture into small oval koftas (about 15) and refrigerate for 20–30 minutes to firm up.
To make the tahini yoghurt dressing, whisk together in a small bowl the Greek yoghurt, tahini, lemon juice, garlic and salt until smooth. Set aside.
Heat a drizzle of oil in a large skillet over medium heat. Add the koftas and cook for 4–5 minutes per side until golden brown. Set aside on a paper towel lined plate.
Place the flatbreads on the lined tray and bake for 10–12 minutes until puffed and lightly golden.
To serve, lay the freshly baked flatbreads on a platter, spoon the tahini yoghurt over them, then place the hot koftas on top. Garnish with pickled red onion, sesame seeds, chilli flakes, cracked black pepper and fresh herbs. Serve hot.
