Mix the flour with the water until it thickens and forms a shaggy dough. knead it for about 2 minutes just until everything comes together. cover with a damp cloth or plastic wrap and let it stand at room temperature for 24-36 hours. the long rest gives it a slight tang and makes the flatbread super soft.

After the dough has rested divide it into 2 equal balls. on a floured surface roll each one out into a thin round shape. heat a pan on medium high and cook each flatbread for about 2 minutes per side until golden spots appear. wrap them in a clean towel to keep soft.

Now for the beef. heat oil in a pan and add the chopped onion. fry until golden brown then add garlic and green chili. cook for another minute until fragrant.

Add the beef mince and break it up with a spoon. cook on medium high heat until it changes color and the water dries up. now add cumin powder coriander powder red chili powder turmeric and salt. mix well and cook for 5 minutes.

Add the chopped tomato and cook until it softens and blends into the meat. sprinkle fresh coriander and a squeeze of lemon juice. stir and remove from heat.

Lay a flatbread on a plate spoon the hot beef filling down the center and roll it up tightly. you can also serve it open faced like a taco. either way its delicious.