Moroccan lamb meatballs with batbout flatbreads

Batbout

• 320 g water
• 30 g sugar
• 1 tsp dried instant yeast
• 20 g olive oil
• 250 g plain flour
• 80 g wholemeal flour
• 240 g semolina
• 1 ½ tsp salt

Lamb meatballs

• 20 g olive oil, plus extra for greasing and frying
• 4 garlic cloves
• 2 - 3 sprigs fresh mint, leaves only
• 500 g lamb mince
• ½ tsp freshly ground black pepper
• 2 ½ tsp paprika
• 2 tsp ground cumin
• 1 ½ tsp salt
• 1 tsp ground cayenne pepper
• 6 sprigs fresh flat-leaf parsley, leaves only
• 800 g canned chopped tomatoes
• 1 tsp sugar