AT A GLANCE
This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.
|01||For yoghurt flatbread, combine flours, yeast, baking powder and 1½ tsp salt in a bowl and mix well. Whisk yoghurt, oil and 150ml hot water in a separate bowl, add to dry ingredients and mix to form a sticky dough, adding a little extra water if necessary. Knead on a lightly floured surface until smooth (2-3 minutes). Place in a lightly oiled bowl, cover with plastic wrap and prove for 30 minutes.|
|02||Place burghul in a bowl, cover with cold water and stand to soak for 10 minutes, then drain in a fine sieve. Heat oil in a saucepan over medium-high heat, add chopped onion and garlic and sauté until softened (3-4 minutes), cool, then combine in a bowl with lamb, egg, ground spices, mint, chilli flakes, rind and burghul, and season generously to taste. Mix well with your hands, roll into walnut-sized oval balls, and thread onto metal skewers, cover and refrigerate to rest (30 minutes).|
|03||For green tahini yoghurt, finely chop kale, herbs and garlic in a food processor, add oil and process to combine. Add yoghurt, tahini and lemon juice, season to taste and process to combine.|
|04||Heat barbecue to medium-high heat. Knock back dough and divide into 8. Roll each piece to 2mm thick and grill until starting to scorch in spots (1-2 minutes each side).|
|05||Drizzle köfte with oil and grill, turning occasionally, until browned and just cooked through (4-5 minutes). Toss herbs, cucumber, sliced onion, olive oil and lemon juice in a bowl.|
|06||Serve köfte hot on flatbread with green tahini yoghurt, herb salad and lemon wedges.|