Put the flour, semolina, salt and sugar into a large bowl and mix.

In a jug mix the yeast with a little of the water to form a paste, then add the rest of the water to the jug to dissolve the yeast.

Make a well in the centre of the flour mixture and pour in the water. Mix together with your hands and knead on a lightly floured work surface until you get a smooth and elastic dough. Add more flour if necessary.

Divide into 4 parts and roll into balls. Place them on a tray, cover and leave to rise for 1 hour or until doubled in size.

Meanwhile, in a large frying pan heat the olive oil with the shallot, garlic and spices, and fry for 2 minutes. Add the lamb and cook over high heat, turning often and breaking up with a wooden spoon, until browned all over.

Add the raisins and chicken stock and bring to a boil, then reduce the heat and simmer for 20 minutes, until the mince is tender and all liquids have been absorbed. Let it cool for a few minutes.

Roll each piece of dough out on a lightly floured surface into an oval shape of about 20cm x 15cm, and about 5mm thick. Heat a large frying pan and once the pan is very hot place one flatbread and let it cook for 2-3 minutes until it starts to lightly char. Flip to the other side and cook for another 3 minutes. Remove from the pan and place on a chopping board. Top with some mince, yogurt, mint and coriander leaves. Cut and enjoy! Repeat the same for the rest of the dough.