Add the plain flour, salt and olive oil to the yeast mixture. Mix using a dough hook attachment on the stand mixer, or by hand with a wooden spoon, until a rough dough forms.

Using the stand mixer or kneading by hand on a lightly floured surface, knead the dough for 8-10 minutes, adding a little of the extra ¼ cup flour if needed, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean tea towel and let it rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten and roll out into a circle about 15 cm in diameter.

Heat a large frying pan or cast iron skillet over medium-high heat (no oil needed). Cook each pita for 1-2 minutes on each side, or until puffed and lightly golden. Wrap in a clean tea towel to keep warm and soft.

Place a warm pita on a plate. Spread a generous spoonful of dairy-free tzatziki over the centre. Top with warm lamb, a few slices of cucumber and a handful of rocket or shredded lettuce.

Sprinkle with fresh mint leaves and serve with lemon wedges on the side for squeezing over.