Make your favourite street food dish at home with our amazing yoghurt flatbreads!
- 350g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 350g natural yoghurt plus
- 50g for serving
- 25g dill, chopped
- 50g butter
- Handful dill, finely chopped
- Lentil Meatballs:
- 200g brown lentils
- 1 onion, diced
- Olive oil spray
- 100g mushrooms, finely chopped
- 4 tbsp oat flour
- 1 lemon, zested
- 1 red chilli, finely chopped
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- Pinch sumac
- Dill, picked
- Salt & pepper
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together.
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Melt the butter in a saucepan and add most of the dill, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- Use a rolling pin to roll each piece into very thin rounds, roughly 2mm to 3mm thick.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Heat the oven to 200 C. Fry the onion in a spray of oil until soft but not brown, and allow to cool. Drain the lentils well and put in a blender with the cooled onion, mushrooms, oats and lemon zest and chilli. Pulse until the mix is combined (but don’t blend to a mush).
- Season, and roll into 14 balls, then put them on a lined baking sheet. Bake for 30 minutes until golden and firm, turning them halfway through.
- To make the salad, mix all the ingredients together to combine. Top the flatbreads with the lentil ‘meatballs’, the tomato salad, a dollop of yoghurt and a drizzle of oil.