Put the flour and salt into the food processor with the olive oil and all but 2 tablespoons of the water . Wiz till the flour comes together into a ball. If it still seems a bit dry add the rest of the water.

Tip out onto a bench and add the well drained seed mix ( if using) and push together into a ball. Don't work the dough too much, just knead till there is no dry flour left. Wrap and put into the fridge to rest for 10 minutes.

I made the bread and kept it warm in a teatowel till I finished the meatballs and yoghurt sauce

Cut the dough into 6 pieces. Roll each piece out on a lightly floured bench with a rolling pin tll very very thin. Heat a large frypan on the stove top. When hot lay a circle of dough onto the pan. Turn after 30 seconds or so. The bread should be lightly golden, cook the other side till just done. The bread will become crisper the more you cook it. Set aside on a clean tea towel and continue. Once the flatbreads are done, cook the meatballs

Put all of the ingredients for the meatballs into a bowl and mix together till well combined and smooth with your hands. Roll into tight little balls then sprinkle sesame seeds onto a flat plate and roll each meatball in the seeds. ( if your meatballs are very soft add 2 Tablespoons more crumbs)

Heat a frypan. Then add the olive oil and add the meat balls. Colour the outside then transfer the meat balls to the oven for 12-15 minutes. They can be done on the stove top but turn the temperature down so they dont dry out and become too brown.

Make the yoghurt sauce by mixing all the ingredients together.

Serve with fresh coriander.

You can also serve these meat balls with a mediterranean style tomato sauce (olives and parsley or in a broth)