- Preparation time
- 40 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- April 10, 2015
500gms Beef Mince
1 Lemon – zested and juice reserved
2 tsp ground Coriander seeds
2 tsp ground Cumin seeds
1 tsp ground Cinnamon
1 tsp Salt
4 Wholemeal Yoghurt flat breads
1 small Lebanese Cucumber
1 small red onion
4 radishes
1 cup of Rocket
1 small bunch of fresh mint
2 ripe tomatoes
1 cup of Greek Yoghurt
½ tsp hot chilli powder – or more to taste
Salt and Pepper
Wholemeal Yoghurt Flatbread – Makes 6
150gms Wholemeal plain flour
150gms Self Raising white flour
300gms Greek Yoghurt
1 tsp Salt
Olive oil spray ***
- To make the Kofta – In a large bowl combine the mince with the lemon zest, ground spices and salt. Mix well with your hands to combine and then roll into 8 small oblong patties. Place in the fridge for 3o minutes to rest. Meanwhile, make the wraps, then make the salad by thinly slicing the cucumber, red onion and radishes (I like to use a fancy-pants crinkle knife for this... Oh wait, I am a fancy-pants cook after all...). Pick the leaves off the mint and toss together with the sliced vegetables and rocket. Thinly slice the tomatoes and set aside.
- In a small bowl place the yoghurt, reserved lemon juice and the chilli powder. Season well and stir to combine.
- Heat a heavy based fry pan or griddle over a high heat, then fry the Kofta for 3 minutes either side until browned and cooked through.
- To assemble the Wraps –Smear a dollop of chilli yoghurt along the centre of each flat bread, then lay the tomato slices along the yoghurt. Place 2 Kofta along the tomato then finish with the salad. Roll and serve.
- To make the flatbreads - Combine all the ingredients together in a large bowl, then turn out onto a floured surface and knead for 2 – 3 minutes until smooth. There is no need to rest the dough. Cut the dough into 6 even sized pieces and roll into a thin 20cm circle - Don't worry if it's a wierd shape, this is about being rustic. Heat a nonstick fry pan over a medium heat and spray it with olive oil, then cook for approx. 2 minutes until golden and puffed up. Lightly spray the uncooked side with oil as well, then flip over and cook for a further minute. Repeat this process with the remaining flat breads *** see tip. Wrap in foil to keep warm until ready to serve. *** Tip: I use a half/half combo of wholemeal and white as I find it makes a softer bread. You can however make them with all wholemeal, or alternatively with a Gluten Free Self-Raising flour. The GF flour works well, however you will find they are a little stiffer once cooked. Experiment to your liking, Besan flour will also work. I sometimes add dried dill and lemon zest to the dough, or sprinkle with Za'atar after cooking. I use this exact same dough to make Gozleme. I also want to point out, this flatbread recipe was inspired by my beautiful friend's Vikki and Helena's famous recipe... Love you girls x *** Tip: Vegetable oil sprays are unsuitable for this recipe as they will discolour the wraps during cooking due to the high temperature it reaches. *** Tip: I make my flatbread in a procession line. Whilst the first is cooking, I roll out the next and so on. They are not suitable to pre-roll as the dough is incredibly soft and they need to be rolled very thin.
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