Lamb Kofta with Yoghurt Flatbread

by Oliver Hagen September 23, 2020 2 min read

Lamb Kofta with Yoghurt Flatbread

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Serves 4 | 1 hour 

There's a certain satisfaction that comes with making your own bread, and this three-ingredient yoghurt flatbread couldn't be easier. It's the perfect vessel for our lamb kofta, lathered with some garlicky yoghurt and crunchy veg. And just in time for your next sunny spring BBQ, too.

Ingredients:

From Hagen’s:

10 saltbush lamb kofta
600g of Saint David Dairy Natural Yoghurt
Mount Zero Pink Lake Salt
Mount Zero Olive Oil
1 garlic clove, minced

From the pantry or the Hagen’s veggie box:

350g self-raising flour, plus extra for dusting
1 tsp baking powder
1 red onion, finely sliced
2 tomatoes, roughly chopped
2 Lebanese cucumbers, rough chopped
1 bunch of radishes, finely sliced
1 lemon
2 tbsp of red wine vinegar
Parsley and mint


Method:
 

 

1. Start by making your flatbread. Add all the flour, 350g of yoghurt and the baking powder 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 then put the dough into a floured-dusted bowl and cover with a cloth and set aside while you get your veg ready.
2. Peel, halve and finely slice your red onion. Pop in a bowl and add a good squeeze of lemon juice and a little sprinkle of salt. Set aside.
3. Put the remaining yoghurt, minced garlic and another good squeeze of lemon juice in a bowl and stir to combine. Season with salt and pepper and set aside.
4. Roughly chop the tomato and cucumber and pop in a bowl with some finely diced parsley and mint, season with salt and pepper and drizzle with organic olive oil. Set aside. Add 1 tbsp of red wine vinegar when you’re ready to serve.
5. Finely shave the Radish and drizzle with some olive oil, red wine vinegar and season with salt and pepper.
6. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 3 equal sizes and roll into balls. Flatten each ball with the palm of your hand then roll out with a rolling pin until around 3mm thick. They should be roughly the size of a dinner plate. Repeat until you have 6 flatbreads ready to go. Heat a (preferably) griddle pan on the stove until nice and hot. Place your flatbread in one-by-one and cook for around 2 minutes on each side. Once cooked, wrap in a clean tea towel.
7. Using the same pan, reduce the heat to medium before adding a little oil. Add your kofta and cook until done to your liking, around 5 minutes.
8. To serve, spread a little yoghurt on your flatbread before topping with two kofta. Add some of your pickled onion, tomato & cucumber salad, radishes and top with a little more parsley and a squeeze of lemon.


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