There is nothing wrong with good pitta bread, but if you make them yourself a whole new world opens up. You can vary the dough and add whatever seasonings you like. They freeze well and can be thawed in minutes. Some people prefer them griddled but I have never had a problem with a hot oven. They will also cook well on a pizza stone over a barbecue or camp fire.

Method

1 Dry fry the minced lamb and sliced onion to brown, spoon away any excess fat. Stir in the Captain's Masala Curry Paste and add seasoning to taste. Set aside.

2 Get the yeast and sugar started with the warm water, then add the remaining ingredients and form a dough. Knead until you have a smooth, fairly wet, dough. Coat with olive oil and leave in a covered bowl to rise in a warm place for an hour or two. Knock down, divide into twelve balls, and roll out on a well floured surface to a thickness of 5mm. Spread a generous spoon of the minced lamb mix over half a rolled out piece of dough, fold over and gently roll again to push the meat in to the dough. Leave to rise for twenty minutes while the oven heats up to 220ºC (switching it on helps).

3 Oil a couple of baking trays and heat in the oven until they are smoking hot. Lift up your flat breads, giving them a bit of a stretch, whack them on the trays and cook. If you have an Aga, or similar, you can slide them on to the sole of the oven after a few minutes to finish them off. They should take a total of 7-10 minutes. Serve piping hot with salad.