BAM Lamb Flatbread

For the Bakken Spice:

Step 1 -Toast the seeds in a dry frying pan (skillet) over a medium heat until they start to snap, crackle and pop and smell fantastic. Allow to cool.

Step 2 - Blitz in a spice grinder or mini food processor to a fine(ish) powder, then store in an airtight container. It will stay fresh for 1 week.

For the Sumac Shallots:

Step 1 - Thinly slice the shallots into rings using a sharp knife or a mandoline to avoid bruising the shallots, which can make them bitter.

Step 2 - Mix with the sumac and a squeeze of lemon and season with a pinch of salt. This can be done the day before serving and stored in an airtight container in the refrigerator, though the more in advance you do it, the less crunchy the shallots will be.

For the Lamb Flatbread:

Step1 - Wearing disposable gloves, combine the liver, heart, fat and mince into a large mixing bowl, using your hands to break up any clumps with your fingers.

Step 2- Add 500ml (17 fl oz) water, the Bakken Spice, biber salçasi and the salt and mix. The mix will be quite wet, which will help it to stick to the dough. You can use the mix straight away or it will keep for up to three days in the fridge.

Step 3 - Using a piping bag, snip 2 cm (1 inch) off the tip. Pat out the first piece of Flatbread Dough following the method here. Once on the Gozney pizza peel, pipe 3 lines of the mix on to the dough, then lightly spread over the dough with a spoon, leaving about 2.5 cm (1 inch) around the edge. Be gentle here to avoid tearing the dough.

Step 4 - Transfer to your Roccbox or Dome and bake at 250–300°C/480–570°F turning every 30 seconds. When your bread looks like it’s baked to perfection, the meat will also be done. You can double check this with a probe – anything over 80°C/175°F is fine.

Step 5 - Remove from the oven and cut the flatbread into 4 slices using a pizza cutter or sharp knife. Top with the yogurt, chilli sauce, sumac shallots and parsley.

Eat straight away!