Prepare

Mix the yeast with a teaspoon of honey and a little bit of water and leave it to stand in a warm place for 10 minutes. Combine the two sorts of flour and add the salt and the yeast to different sides of the bowl (don’t let them touch at first or the yeast won’t work). Add most of the lukewarm water and knead the dough for 20 minutes until you have a smooth dough. If you have a food processor with a dough blade you could use it here. Leave the dough to rest for 30 minutes while you get on with the filling. After 30 minutes roll the dough into four balls. Roll these into 15 cm disks. Leave them to rise for another 30 minutes.

Fry the onion and pepper in a little olive oil until the onions are translucent and golden brown. Add the garlic and fry for another minute. Make sure you have the passata or chopped tinned tomatoes ready next to the pan. Now, working quickly, add the spices to the onions, including the fresh ginger and turmeric, and keep stirring for 1 minute to prevent the spices from burning. Add the tomatoes and the chickpeas and let them simmer with the lid on for 10 minutes. If it looks like it is getting a bit dry add a little water.

Let the filling cool and add the lemon and the fresh herbs. Grate the Bastiaansen Gold mature gouda cheese and crumble the goat’s cheese, keeping the chunks a reasonable size so that you sometimes get a bite with extra goat’s cheese in it.

Mix both of the cheeses into the cooled filling.

Roll the dough out until you have 20 cm disks and put a quarter of the filling in the middle. Fold the dough over the filling, going around in a circular direction so the filling is evenly covered with dough from all sides and you end up with a round disk with dough on the outside and the filling in the middle. Using a rolling pin or your hands, carefully roll the disk out until it is about 1 ½ to 2 cm thick. Now make the remaining three filled breads in the same way. At the same time start cooking the ones you have prepared, doing so in a dry frying pan or tagine over a medium flame. Each bread needs about 7 minutes on each side until it is cooked through.

Serve with a sauce made of olive oil, coriander and chili and a bowl of thick yoghurt sprinkled with a little olive oil and sea salt.

This recipe can be easily adapted for meat eaters by adding some minced beef. Add 200g minced beef to the golden onions and cook until brown, stirring often, then continue with the rest of the recipe as above.

If you are short on time the dough can be replaced by ready-made pita breads. These can be stuffed with the filling and then cooked in a pan with a little olive oil.