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1
For the bread:
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2
Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
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3
Leave for 10-15 minutes until the yeast begins to activate.
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4
Mix in the flour, salt and butter and mix well.
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5
Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
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6
Leave in a warm place for approximately 1.5 hrs to rise.
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7
For the lamb topping:
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8
Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
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9
Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
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10
Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
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11
Preheat your oven to 220c.
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12
Back to the bread:
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13
Knock down the dough by punching out all of the air to bring it back to its original size.
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14
Divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
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15
On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
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16
Arrange on a lightly floured baking try.
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17
Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
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18
Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
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19
Serve immediately sprinkled with the remaining parsley and chili flakes (to taste).
