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1
In a large bowl, dissolve the yeast in the warm water, then stir in the whole wheat flour and 1 cup of the all purpose flour.
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2
Stir well to make a smooth batter, then cover and let stand for at least 10 minutes, or as long as 3 hours.
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3
Stir the salt and then the olive oil into the batter.
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4
Add the remaining flour gradually, stirring and folding it in until the dough becomes too stiff to stir.
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5
Turn out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
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6
Place in a lightly oiled bowl, cover, and let rise until at least doubled in bulk, 1 1/2 to 2 hours.
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7
Meanwhile, prepare the filling: If using a chunk of lamb, place it on a secure cutting surface and, with a sharp cleaver, chop finely and repeatedly to the texture of ground meat (this will take 3 to 5 minutes); set aside.
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8
Place the tamarind pulp in a small bowl, add the hot water, and use your fingers to dissolve the tamarind in the water.
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9
Once it has softened, press the mixture through a sieve placed over a bowl.
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10
Discard the pulp and set the tamarind liquid aside.
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11
Heat a large heavy skillet over high heat, then lower the heat to medium and add the oil or lamb fat.
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12
Tilt the skillet (or use a spatula) to spread the oil or melted fat.
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13
When the skillet is well oiled, add the onion and garlic and cook, stirring occasionally, until softened and starting to turn golden.
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14
Add the lamb, stirring well to break up lumps.
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15
Stir in the tamarind liquid and cook, stirring occasionally, for about 5 minutes.
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16
Stir in the salt, cinnamon, and pepper and cook for another minute.
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17
Drain off any excess liquid and set the filling aside to cool to room temperature.
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18
(The filling can be prepared a day ahead and refrigerated, covered.)
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19
Lightly oil one or two 9- or 10-inch cast-iron or other heavy ovenproof skillets or griddles.
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20
Place a rack 4 to 6 inches below the broiler element and turn on the broiler.
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21
Turn the dough out onto a lightly floured surface.
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22
Cut it into 10 equal pieces.
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23
Shape each into a ball.
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24
Work with I dough ball at a time, leaving the remaining balls covered to prevent drying.
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25
On a lightly floured surface, flatten a dough ball with the lightly floured palm of your hand, then roll it out to a thin round 8 to 9 inches in diameter.
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26
Place an oiled skillet over medium heat and heat until hot.
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27
Place the bread in the skillet and cook for about 3 1/2 minutes, until the bottom is firm; the top will be soft and uncooked.
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28
(Note: If the skillet is too hot, the breads will be stiff and crisp, fine to eat but a little difficult to roll up; lower the heat slightly if necessary.)
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29
Brush the top surface lightly with olive oil, then spread a generous tablespoon of the filling over the bread.
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30
Sprinkle on about 10 pine nuts, and place the skillet under the preheated broiler.
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31
Cook for about 2 1/2 minutes, until starting to turn golden on top.
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32
Remove from the broiler.
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33
Lift the bread out of the pan and place 3 or 4 mint leaves or a whole sprig on top, if using, then roll up the bread.
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34
Wrap in a paper towel and serve hot and fresh.
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35
Repeat with the remaining breads.
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36
As you get more comfortable with the process, you will find it easy (and quicker) to work with two skillets, rolling out a second bread once the first has started to cook.
