Directions

1. Sift the flour, yeast, xanthan, salt, and sugar into a large bowl. Pour 1 and 1/4 cups lukewarm water and 2 tbsp. oil into the flour, mix to a soft, slightly sticky dough, and knead on a floured surface for 5 minutes until smooth and elastic. Divide into 6 balls, placed on oiled baking sheets, and cover with damp kitchen towels. Set aside in a warm place.

2. Preheat the oven to 400. For the topping, puree together the spices, pepper, inion, and garlic in a food processor until finely chopped. Strain and discard the juice. Transfer to a bowl, add 1 tbsp. oil and the ground lamb, and season.

3. Roll out the dough balls into thin flat ovals and place on oiled baking sheets. Spread a thin layer of the lamb mixture over each oval, leaving a thing border clear around the edges. Bake for 20-25 minutes or until the bread is crisp, and the topping is cooked. Top with a squeeze of lemon, fold in half lengthwise, and serve warm with whatever you want for a light supper.