To make the flat breads add the flour, yoghurt and bicarbonate of soda into a mixing bowl and season with a little salt. Mix the ingredients together until a soft dough is formed. Transfer the dough to a floured flat surface and knead for a few minutes to activate the gluten.

Divide the dough equally and hand stretch each portion into round pizza bases of about 1-2mm thick and roughly 25cm in diameter.

Put a large dry frying pan on a high heat and pan roast each bread for 1-2 minutes each side until cooked with some dark brown charred parts. Set aside until you are ready to make your pizzas.

For the spiced lamb topping, add the lamb mince to a hot frying pan with a touch of olive oil. Fry for 3-4 minutes until browned all over. Pour in the cardamom, nutmeg, cinnamon and ground cloves and stir through the lamb. Add the chopped garlic, celery, red pepper and pomegranate molasses and fry for a further 1-2 minutes. The celery needs to stay fairly al-dente. Set aside.

Mix the tomato passata or crushed tomato with the tomato puree and sugar and spread over each flatbread base equally.

Spoon equal amounts of the lamb mix over each flatbread and crumble the cheese over the top.

For the onion salad, simply combine the tomatoes, onion, coriander/cilantro with the oil, vinegar, nam pla, sugar and pomegranate molasses and rest to infuse the flavours.