Mix the flours, salt, and sugar in a large bowl.
Dissolve the yeast into the warm water in a jug.
Pour the yeast mixture into a well in the flour and mix into a soft dough.
Knead the dough on a floured surface until smooth and elastic.
Divide into four pieces, roll into balls, and prove in the fridge for 24 hours.
Sauté the shallot, garlic, and spices in oil until softened.
Fry the lamb mince on high heat for 5 minutes until browned.
Add sultanas and stock, then simmer for 20 minutes until the liquid has evaporated.
Preheat the oven and a baking tray to the highest setting.
Roll the dough into 20x15cm ovals about 0.5cm thick.
Spread the lamb, yogurt, and chillies onto the dough bases.
Bake for 10 minutes until golden and crisp.
Garnish with fresh herbs and serve immediately.