A taste of Greece
This homemade flatbread tastes delicious wrapped around a juicy piece of meat. It’s a good way to breathe new life into leftovers.
(enough for 4)
For the flatbread
1 cup bread flour
½ cup Greek yoghurt pinch of salt
2 tablespoons olive oil plus extra for braaiing
For the filling
1 cup Greek yoghurt
2 cloves garlic, finely chopped
½ cucumber, finely chopped pinch of salt
2 tablespoons olive oil 500 g cooked lamb, in strips lettuce, to taste fresh tomato slices, to taste ½ red onion, in thin slices
1 Mix the flour, yoghurt, salt and olive oil together and knead well. Add another 2 tablespoons yoghurt if the mixture is too dry. Cover with cling film and leave to stand for 20 minutes
2 Divide the dough into 4 balls and roll out into ½ cm thick circles (you can use a wine bottle).
3 Heat a cast-iron pan and pour in ½ teaspoon olive oil. Fry the flatbreads one by one for a few minutes on both sides until golden brown and bubbles appear. Keep warm in a clean dishcloth.
4 Mix the yoghurt, cucumber, garlic and olive oil and flavour to taste with salt and pepper.
5 Fill the bread with meat, lettuce, tomato and onion and a spoonful of the yoghurt sauce.
go! Drive & Camp says The flatbreads are best served fresh, so if you want to eat it the next day heat it up in a clean, dry pan.