Yoghurt Flatbreads With Mince Smash And Lemon Yoghurt Sauce

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

Pita:

1 cup Greek Yoghurt

1 1/2 cups Self-Raising Flour + more if needed

1 tablespoon Olive Oil

Optional Garlic Butter

2 tbsps Unsalted Butter, melted

2 cloves garlic, minced

Meat:

1 Tbsp Olive Oil

250g (9oz) Minced Lamb

100g (1 Small-medium) Red Onion

2 Garlic Cloves

60g (½ Packed Cup) Chopped Parsley

½ Tsp Salt

1 Tsp Sumac

1 Tsp Smoked Paprika

½ Tsp Ground Coriander

¼ Tsp Ground Cumin

⅛ Tsp Ground Allspice

⅛ Tsp Ground Cinnamon

Lemon yogurt:

Greek yogurt

Lemon juice

Garlic powder

Peppar

Crumbled feta

Directions

Peel and grate the red onion, then squeeze out as much moisture as you can, then place it in a bowl with the lamb.

Peel and mash the garlic cloves and add them to the lamb mix.

Chop the parsley as finely as you can and add it to the lamb.

Add the salt, sumac, smoked paprika, ground coriander, cumin, allspice and cinnamon, then get in with your hands and mix it all together. Then leave it to stand for as long as you can, this is superb made the day before but if you have no time, don't worry it will still taste great!

While the meat is resting, proceed with the pitas.

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.

Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.

If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

Nutrition

• Serving Size: 1
• Calories: 154
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 2 mg
• Sodium: 399 g
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 5 g