Lamb Burgers in Homemade pitta, with pistachio and mint pesto

1. Make the dough by adding all the dry ingredients to a large mixing bowl. In a separate bowl add lukewarm water to the yogurt and stir to combine. Add this wet mixture to the dry mix and stir with a wooden spoon to combine it.

2. Bring the dough together with your hands and knead on a lightly floured surface for 5-10 mins until it is smooth and elastic. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.

3. Oil a baking sheet. Knock the air out of the dough and knead again for several minutes, until smooth. Divide the dough into 6 pieces, then roll each into a circle. Place the dough balls on the oiled sheet, with the sealed edge facing down and allow it to rest for 1 hour.

4. Heat a non-stick frying pan to a medium heat. Roll each dough into a circle. Cook for 1 minute on each side. Then flip every 30 seconds until it puffs up. Once puffed, it's ready. (They cook much quicker than expected, so watch closely.)

5. Place all pesto ingredients in a food processor and blend on high until smooth. If the mixture is still chunky, you can add more olive oil to thin it.

6. To cook the burgers, you can either grill, bake, fry, BBQ or air fry. The main things to remember when cooking your burgers are to make sure they are piping hot, fully cooked through, juices running clear, and no pink meat remaining.

7. Assemble by placing the cooked burger on top of a toasted bun, layering up with pistachio pesto and a toasted burger lid.