Preheat oven to 200°C

Slice red onion thinly, then place in a small bowl with red wine vinegar, a good pinch of sea salt and 1 tablespoon of tap water. Mix together and set aside for later.

Add the lamb mince, cumin, sumac, chilli flakes and 1/2 tsp of the garlic powder to a frying pan and fry until crispy. Set aside to cool.

Place flour, yoghurt, salt and remaining 1/2 tsp garlic powder in a bowl and knead into a smooth ball of dough. Note: Yoghurt consistency changes with each brand. If the dough is too wet, add a little more flour until its firm and bouncy.

Place flour, yoghurt, salt and garlic powder in a bowl and knead into a smooth ball of dough. Be careful not to over-knead otherwise dough will become too sticky to roll out. Also note: Yoghurt consistency changes with each brand so if the dough is too wet, add a little more flour to make it nice and firm. If the dough is too dry, add a little more yoghurt.

Roll dough out as thin as possible without tearing. Transfer to a baking tray and drizzle with olive oil.

Bake for 10 - 12 minutes or until golden brown. Remove from over, drizzle with olive oil and layer over lamb mince. Return to the over for 5 - 7 minutes or egdes of flatbread are crusty.

To finish, sprinkle with fresh feta, chopped mint and pickled onions.