Moroccan Inspired Meatballs w Flatbread, Kumara and Maple Yoghurt

Method

1. Preheat fan oven 200C
2. Start by making the flatbreads so the dough can rest a little before you fry them. Combine the flour, baking powder and yoghurt together in a bowl using a wooden spoon or clean hands until it comes together. Transfer to a clean surface and knead until the dough is smooth and supple - this should only take a few minutes. Allow the dough to stand in a bowl until you are ready
3. Place the chopped kumara into a medium bowl and drizzle with 4 tbsp olive oil, a good pinch of sea salt and 1-2 tbsp ras el hanout. Toss well until evenly coated then place onto a lined baking tray and bake for 15 mins or until tender. Remove from the oven and pour all the juices on the tray into a small jug to use as part of the dressing later
4. In a large fry pan brown off the meatballs with 1 tbsp oil. Once evenly browned add the onion and sauté until tender, pour in the can of crushed tomatoes. Gently simmer until the meatballs are thoroughly cooked then transfer to a bowl to keep warm
5. Divide the flatbread dough into 4-6 balls and roll them all out until approx. 1 cm thick
6. Clean fry pan and add 2 tbsp oil over medium heat, then add 2 flatbreads at a time frying them until a dark golden color. Remove onto a plate and keep warm
7. Place the 1 cup of natural yoghurt into a serving bowl and swirl the maple syrup through it
8. To assemble place a large dollop of maple yoghurt onto each plate, top with kumara, meatballs and a little bit of sauce. Drizzle over some of the tray juices you kept from the kumara. Garnish with pine nuts, red onion slices and fresh mint and a side of warm flatbread