This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
Serves 4
Flatbread recipe makes 4 prep time 20 mins total time 20 mins plus 20 mins resting
INGREDIENTS
250g soda bread flour
1 tsp of salt
1 tsp of white pepper
2 tbsp of olive oil
2 sprigs of rosemary picked and chopped
250g Greek fat free natural yoghurt
METHOD
Mix the flour salt, pepper and rosemary in a large mixing bowl
Add 2 tbsp of olive oil. Stir In the yoghurt and bring together as a dough.
Turn onto a floured surface and knead briefly until smooth.
Divide into 4 balls cover with a damp tea towel (this will make them lighter and softer texture)
Preheat a non-stick frying pan over a medium heat. Roll out the first ball into roughly 15 cm on a well-floured surface. With the remainder of the olive oil brush one side and add to the pan oiled side down cook for approx. 2 minutes until golden brown underneath brush with a little oil and flip and cook for another 2 minutes and repeat with the rest of the balls but be careful as pan will get hotter so adjust heat if necessary while each flatbread is cooking start rolling out the next repeat and once flat breads are cooked keep warm in a clean tea towel.
Lamb kofta
INGREDIENTS
500g lean minced lamb
2X400g chick peas washed and drained
½ bunch of coriander
½ bunch of fresh mint
1 tsp of salt
1 tsp of white pepper
1 tsp of cumin
1 tsp of mild curry powder
1 tsp pf smoked paprika
1 tsp of cayenne pepper
1 egg
½ cup of fine breadcrumbs
2 cloves of garlic
2 large red onions (roughly chopped)
METHOD
In a food processor blend the Chickpeas along with the herbs, salt pepper and onions
Until smooth. Add mince egg and Breadcrumbs until a stiff balls is formed. Shape into roughly ping pong size balls, place onto a plate this should give you 16 balls, allow to rest in the fridge 2-3 hours before cooking this will help keep them firm. Then fry in a little sunflower oil and cook for 3-4 minutes each side until golden brown
Yoghurt dip
8 tbsp of fat free natural yoghurt
2 sprigs of mint chopped
1 tsp of salt
1 tsp of white pepper
Juice of 1 lemon
Garnish
¼ of a red cabbage finely shredded
1 handful of fresh rocket
1 red chilli sliced
8 cherry tomatoes quartered
Fresh picked mint
Once flatbreads have cooled, arrange on a serving platter, arrange some rocket on each, add some fresh red cabbage, add cherry tomatoes, place lamb koftas in the middle of the bread. Spoon over the yoghurt dip sprinkle over the sliced chilli and garnish with fresh picked mint and serve at once.
For more of Pauls recipes and foodie tips, visit his Facebook page:
https://www.facebook.com/Paulwattersfood/