• Thinly slice cucumber.
• Slice tomato into thin wedges.
• Finely chop mint.
• In a small bowl, combine mint, a pinch of chilli flakes (if using), the white wine vinegar, a pinch of sugar and olive oil (1 tbsp per person). Set aside. 

• In a large bowl, combine basic sponge mix, Greek-style yoghurt, the water, salt and a drizzle of olive oil.
• Lightly dust a clean work surface with half the plain flour. Tip out dough and knead until smooth, 2-3 minutes. Cover and set aside.

TIP: If the dough is too sticky, add an extra pinch of flour while kneading!

• In a second large bowl, combine beef mince, chermoula spice blend, fine breadcrumbs, the egg and a pinch of salt and pepper.
• Using damp hands, roll beef mixture into koftas, about 8cm-long and 2.5cm-thick (3 per person). Transfer to a plate. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and toss koftas to coat. Transfer to a plate and cover to keep warm. 

• While the koftas are cooking, dust a clean work surface with the remaining flour, then divide dough into 4 equal-sized pieces (roughly the size of a golf ball).
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 0.5cm-thick.
• When koftas are done, wipe out the pan, then return to medium heat with a drizzle of olive oil.
• Cook flatbreads, in batches, until golden and puffed up, 1-2 minutes each side.

TIP: Add an extra drizzle of olive oil in between batches if needed. 

• In a third large bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of vinegar and olive oil. Season to taste.
• Divide beef koftas and DIY yoghurt flatbreads between plates.
• Drizzle mint dressing over koftas.
• Serve with tomato salad and garlic aioli. Enjoy!