A taste of Greece

Go! Camp & Drive - - CAMP FOOD -

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

Here’s how

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.