Make the flatbreads first. Mix the flour, yeast, salt, oil and water together and knead until you have a soft but not sticky dough. Leave to rise for an hour or two until doubled in size. Knock back after half an hour then re-cover the bowl with clingfilm and leave for the remaining time.
Get a griddle pan really hot and while it’s heating, divide the dough into eight balls and roll out into flatbreads.
Cook each one on the griddle for a few minutes on one side until it starts to colour and puff a little then flip them and cook for a few more minutes. Char them on one side on an open flame to finish them off. Set aside in a towel in a warm oven.
Cook the meatballs in a little oil until nicely browned and cooked through. Set aside.
Char the courgette strips on the hot griddle pan with a little olive oil, cumin seeds, salt and pepper and chilli flakes and keep warm.
Fry the potato strips in a few centimetres of hot oil until golden, drain on kitchen paper and season well.
Mix together the dressing ingredients, keeping back a little of the mint for serving.
Serve the flatbreads with a spoonful of the dressing topped with the meatballs, sesame seeds and courgette and some leaves, drizzle over the remaining dressing and top with the potato straws and some more mint.