Turkish wraps with spiced goat recipe
 These easy homemade flatbread wraps are topped with Turkish spiced goat and served with zingy mint yoghurt on the side. 250g/9oz strong white flour, plus extra for dusting7g sachet fast-action yeast1 tsp saltfew glugs olive oil150ml/5fl oz warm water 250g/9oz strong white flour, plus extra for dusting 7g sachet fast-action yeast 1 tsp salt few glugs olive oil 150ml/5fl oz warm water 500g/1lb 2oz goat mince1 tbsp dried thyme1 tbsp dried oregano1 tsp ground cumin1 tsp ground coriander 1 red chilli, finely chopped2 garlic cloves, minced3 tomatoes, finely grated, squeezed and drained in a sievesalt and freshly ground black pepper 500g/1lb 2oz goat mince 1 tbsp dried thyme 1 tbsp dried oregano 1 tsp ground cumin 1 tsp ground coriander 1 red chilli, finely chopped 2 garlic cloves, minced 3 tomatoes, finely grated, squeezed and drained in a sieve salt and freshly ground black pepper 3 tbsp Greek-style yoghurt1 tbsp chopped fresh mint1 garlic clove, minced1 green chilli, finely choppedsalt and freshly ground black pepper 3 tbsp Greek-style yoghurt 1 tbsp chopped fresh mint 1 garlic clove, minced 1 green chilli, finely chopped salt and freshly ground black pepper 1 handful fresh flatleaf parsley leaves1 red pepper, diced1 red onion, diced3 pickled chillies1 lemon, juice only 1 handful fresh flatleaf parsley leaves 1 red pepper, diced 1 red onion, diced 3 pickled chillies 1 lemon, juice only Method To make the flatbreads, mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the olive oil and warm water. Using a fork, start incorporating the flour with the water and oil and, if necessary, add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for 5 minutes, or until it is smooth and elastic. Divide the dough into eight equal pieces and roll each into a ball. Put the dough pieces on a baking tray, cover with a damp teatowel or cling film and leave somewhere warm to rise for 1 hour. To make the goat topping, mix all of the ingredients together in a bowl and season with salt and pepper. To make the herbed yoghurt, mix all of the ingredients together in a small bowl and season with salt and pepper.Preheat the oven to 240C/220C Fan/Gas 9 and preheat a heavy baking tray or pizza tray or stone. Roll each piece of dough out onto a lightly floured work surface into circles that are roughly about 5mm/¼in thick. Spread the goat topping evenly on each flatbread. Bake for 8–10 minutes, in batches if necessary, until the bases are crisp and the meat topping is completely cooked. Scatter the garnishes over the flatbreads, squeeze over the lemon and roll up. Serve immediately with the yoghurt on the side. To make the flatbreads, mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the olive oil and warm water. Using a fork, start incorporating the flour with the water and oil and, if necessary, add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for 5 minutes, or until it is smooth and elastic. Divide the dough into eight equal pieces and roll each into a ball. Put the dough pieces on a baking tray, cover with a damp teatowel or cling film and leave somewhere warm to rise for 1 hour. To make the flatbreads, mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the olive oil and warm water. Using a fork, start incorporating the flour with the water and oil and, if necessary, add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for 5 minutes, or until it is smooth and elastic. Divide the dough into eight equal pieces and roll each into a ball. Put the dough pieces on a baking tray, cover with a damp teatowel or cling film and leave somewhere warm to rise for 1 hour. To make the goat topping, mix all of the ingredients together in a bowl and season with salt and pepper. To make the goat topping, mix all of the ingredients together in a bowl and season with salt and pepper. To make the herbed yoghurt, mix all of the ingredients together in a small bowl and season with salt and pepper. To make the herbed yoghurt, mix all of the ingredients together in a small bowl and season with salt and pepper. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a heavy baking tray or pizza tray or stone. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a heavy baking tray or pizza tray or stone. Roll each piece of dough out onto a lightly floured work surface into circles that are roughly about 5mm/¼in thick. Spread the goat topping evenly on each flatbread. Bake for 8–10 minutes, in batches if necessary, until the bases are crisp and the meat topping is completely cooked. Roll each piece of dough out onto a lightly floured work surface into circles that are roughly about 5mm/¼in thick. Spread the goat topping evenly on each flatbread. Bake for 8–10 minutes, in batches if necessary, until the bases are crisp and the meat topping is completely cooked. Scatter the garnishes over the flatbreads, squeeze over the lemon and roll up. Serve immediately with the yoghurt on the side. Scatter the garnishes over the flatbreads, squeeze over the lemon and roll up. Serve immediately with the yoghurt on the side.