The flatbread is essential for mopping up the excess lamb sauce. Steamed rice, served alongside the lamb, also does a good job.
12.5g dry yeast
200ml tepid water (36C)
310g baker's flour
1 tsp sea salt
1 tsp castor sugar
2 tbsp sesame seeds
1. Combine yeast and water and mix well. Let sit for five minutes to activate the yeast.
2. Add flour, salt and sugar, and knead the dough by hand for five minutes.
3. Transfer to an oiled container, covered with cling wrap and allow to prove until doubled in size.
4. Knock back the dough and roll into 120-gram balls, rolling flat into pancakes. Roll sesame seeds onto one side.
5. Place the rolled dough onto a tray lined with parchment and oil. Store in the fridge until ready to cook.
6. An hour before you plan to serve the lamb, remove the dough from the fridge. Leave to prove and double in size.
7. When ready, warm a tablespoon of grapeseed oil in a frying pan. Place the flatbreads in the hot pan sesame-seed side down. Cook the flat bread for three to four minutes until golden. Carefully turn the flatbread and cook on the other side for another three to four minutes. Serve immediately alongside the lamb and coriander paste.
Serve with my whole roasted lamb shoulder with Sichuan sauce
Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.