Mince the garlic and fresh ginger.

Mix all ingredients for the Asian sauce and add into mince, before pan frying it.

Put some sesame oil in the frying pan and cook the mince mixture for 10 minutes for the mince to cook through and the sugar from the ingredients starting to caramelize.

Drain mince meat and let it cool, before putting on rolled out flat bread.

Mix all ingredients to a smooth dough. Add more flour or yogurt as needed to get the dough together.

Divide into 40 gram dough balls, about 10 dough balls.

Use your rolling pin to roll out the dough balls into roundels.

Add 1-2 tbsp mince meat on each roundel, fold together and cook with the folded side down first.

In a dry frying pan, on medium heath, cook the buns with the folded side down first. About a minute and a half on each side. As the frying pan heat up, you might have to readjust the heath or cooking time.