Beef Chilli with Flatbread (Gluten Free, Dairy Free)

For the Beef Chilli:

1. In a large pan add the beef, chilli paste, cumin, oregano, cinnamon, thyme, coriander, garlic and a drizzle of olive oil
2. Brown the beef for about 5 minutes
3. Add the onion and cook for a further five minutes
4. Pour in the chopped tomatoes and beef stock
5. Cover the pan and cook on a low heat for an hour
6. Remove the lid and turn up the heat until it is simmering gently
7. Cook until the sauce has reduced and is thick, about 40 minutes
8. Serve with rice, dairy free natural yoghurt with a sprinkle of paprika and a wholemeal flatbread (directions below)

For the Flatbread:

1. Add all the ingredients into a bowl and mix to form a ball
2. Either beat with an electric dough hook for 5 minutes or knead by hand on a floured surface
3. Leave in a warm place to rise for an hour
4. Knead for another minute
5. Divide the dough into six pieces
6. Roll out until about 6" long and 5mm thick
7. Leave to rise for about 20 minutes
8. Heat up the oven to 230 oC
9. Bake the flatbreads for about 5 minutes