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
- To start, flavour the yoghurt with chopped dill, a squeeze of lemon and a little crushed garlic.
- Spread the yoghurt onto the flatbreads.
- 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
- 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.