Middle Eastern Stuffed Flatbreads

Step 1: Make Flatbread Dough - using an electric mixer fitted with a dough hook, beat flour, salt, oil and 3/4 cup water on medium speed for 3 minutes or until smooth (the dough should be elastic, pulling away from the side of the bowl and if it is sticky, add a touch of flour; if too dry, add a little water.

Step 2: Cover bowl with plastic wrap and set aside for 5 minutes to rest.

Step 3: Meanwhile, heat 1 tablespoon oil in a frying pan over high heat and add onion and garlic and cook, stirring for 1 minutes.

Step 4: Add mince and cook, breaking up lumps with a wooden spoon for 3 minutes.

Step 5: Add spice blend, salt and pepper and cook for 5 minutes or until mince is browns and then transfer to a heatproof bowl and stand for 10 minutes, cover and refrigerate for 10 minutes or until cooled.

Step 6: Preheat oven to 100C/80C fan forced.

Step 7: Divide dough into 4 equal portions and roll out 1 portion of dough on a lightly floured surface to form a 2mm thick, 22cm x 50cm rectangle.

Step 8: Leaving a 1cm border, spoon 1/4 of the mince mixture onto one half of the dough, spreading to form a thin layer.

Step 9: Fold dough over to enclose filling, pressing edges together to seal.

Step 10: Repeat with remaining dough and mince, layering between sheets of baking paper.

Step 11: Heat 2 teaspoons of remaining oil in a large frying pan over medium-high heat.

Step 12: Place 1 flatbread in pan, cook, pressing with spatula to flatten for 2 minutes or until dough is cooked through and browned and then transfer to a baking tray and place in oven to keep warm.

Step 13: Repeat in batches, with remaining oil and flatbreads.

Step 14: Make Tomato Salad - arrange tomato slightly overlapping, on a serving plate and season with salt and pepper.

Step 15: Stand for 5 minutes and then drizzle with oil and lemon juice.

Step 16: Cut flatbread into 6 pieces and sprinkle with coriander.

Step 17: Serve with salad and lemon wedges.