This recipe works just as well with small flatbreads as part of a wider mezze.


  • 4 flatbreads (ingredients below)
  • Shredded slow cooked lamb (either from a slow bbq or pot roast)
  • 1 tbls Olive oil
  • 4 tbls Greek yoghurt or Labneh
  • Squeeze fresh lemon juice
  • 4 tsp. Pomegranate molasses
  • 2 ripe plum tomatoes sliced into thin wedges or kale depending on season
  • Handful each of mint & coriander
  • Chili flakes to finish (we like to use Pul Biber)

ingredients for the flatbreads:

  • 300g plain flour
  • 185g milk
  • 50g butter
  • 10g honey
  • 5g salt
  • 5g baking powder
  1. To start, flavour the yoghurt with chopped dill, a squeeze of lemon and a little crushed garlic.
  2. Spread the yoghurt onto the flatbreads.
  3. Gently warm the lamb in a frying pan with a splash of olive oil and scatter over the yoghurt followed by the tomato or kale, a drizzle of pomegranate molasses, lots of chopped mint and coriander and a sprinkle of chili flakes
  4. Roll and serve straight away.

method for the flatbreads:

  • Melt the butter and honey with the milk over a low heat then leave to cool a little.
  • Add baking powder and salt to the flour and mix evenly, then make a well in the centre.
  • Pour the milk mixture into the dry ingredients and knead into a smooth ball.
  • Wrap in film and leave to rest for 30 minutes.
  • Divide into 4 large or 8 smaller even pieces, shape into balls then roll out to 2 mm thick.
  • Lightly oil a pan and cook over high heat, a minute each side until they puff a little and get a nice charred colour.