Lebanese Flatbread with Mackerel - James Martin Chef

Ingredients

• 500g strong plain flour
• 1x 7g sachet yeast
• 1 tsp salt
• 1 tsp caster sugar
• 250ml warm water
• 15ml olive oil
• 1 red onion,
• peeled and diced
• 2 cloves garlic crushed
• 400g tin chopped tomatoes
• 25g sultanas
• ½ tsp allspice
• ½ tsp paprika
• ½ tsp baharat
• 3 cardamom pods, seeds removed
• ½ tsp ground cumin
• 2 fresh tomatoes chopped
• 12 mackerel fillets, pin boned
• 25ml olive oil
• 1 small bunch mint chopped
• 1 small bunch coriander chopped
• 8 tablespoons Greek yogurt