These lamb kofta flatbreads with cucumber yoghurt sauce are way tastier than any takeaway kebab. The extra effort required to make the flatbreads yourself is definitely worth it!
With tender, flavoursome lamb, chewy flatbreads, plenty of crisp salad and a sprinkling of crunchy almonds, this meal is the ultimate combination of textures and flavours. Depending on your mood (or the company), you can go the civilised route by eating with a knife and fork, or roll up into kebabs, secure the bottom half in tinfoil and eat with your hands. Just don’t forget to take the koftas off the skewers… (or just forgo the skewers altogether!).
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These lamb kofta flatbreads are way tastier than any takeaway kebab. The extra effort required to make the flatbreads yourself is definitely worth it! I can't take the credit for them though - the flatbreads are a Julie Goodwin recipe.
Preheat oven to 180ºC fan bake and line an oven tray with baking paper.
MAKE FLATBREAD DOUGH
Gently heat butter and milk in a medium saucepan. When butter has melted, remove from heat and stir in flour and salt. Tip dough out onto a lightly floured surface. Knead for a few minutes until smooth. Wrap the ball of dough in plastic wrap and set aside for 30 minutes while you prepare the rest of the meal.
MAKE YOGHURT SAUCE
Dice cucumber, roughly chop coriander and crush garlic. Combine with yoghurt, lemon juice and sugar, season with salt and pepper and stir well. Set aside.
Finely dice onion and crush garlic. Combine with lamb, paprika, oregano and cumin. Season with salt and pepper and mix well to combine. Shape mixture into 8 sausage shapes and thread onto individual skewers. Place on tray and bake for 20 minutes.
Grate carrot and beetroot. Dice feta cheese.
Unwrap flatbread dough and cut into 4 portions. On a lightly floured surface, roll each one out into a large circle about 2-3mm thick.
Heat a large frying pan over a medium heat. Toast almonds. Remove from pan and set aside.
Add olive oil to the pan and cook one of the flatbreads, for 1-2 minutes on each side. When it puffs up, press down with a spatula. Remove from the pan and repeat with the remaining flatbreads.
Spread flatbreads with hummus. Top with salad and koftas. Drizzle with yoghurt sauce and sprinkle with almonds. Eat with a knife and fork or roll into kebabs.
WINE MATCH: A dry Rose or a Merlot.
GLUTEN FREE OPTION: Swap the flatbreads for gluten free ready-made wraps. I haven’t tried making these flatbreads with gluten free flour yet, so can’t say whether that would work well or not.
INGREDIENT TIPS: You don’t have to use coriander if you really despise it! A little fresh mint is a good alternative. Save the rest of the lemon for the spinach pesto pasta recipe.
TIME SAVING TIP: Homemade flatbreads are delicious, but to save time you could use ready-made store bought Lebanese bread instead.
STORING AND REHEATING: Roll up into kebabs and wrap tightly in tinfoil. Reheat (leaving the tinfoil on) in a toasted sandwich press. Alternatively, store the four components separately, reheat the koftas and flatbreads in the microwave and assemble just before serving.