Spiced lamb & yogurt flatbreads

Name: Spiced lamb & yogurt flatbreads
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 160 g self-raising flour, plus extra for rolling; ¼ tsp fine sea salt; 160 g No.1 Natural Strained Greek Yogurt; 1 tbsp extra virgin olive oil; Pickled guindillas (hot peppers), to serve

Inspired by the street food of Mersin on Turkey's Mediterranean coast, Waitrose cook Alex Szrok's take on a yogurtlu tantuni is seriously easy – and very tasty. The bread is super simple to make, but no one is judging you if you opt for ready-made flatbreads. A super delicious spin on a Turkish fave from our YouTube series Let’s Cook. Follow Alex on Instagram.

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Serves4 as lunch, 2 as dinner
CourseMain meal
Prepare30 mins
Cook20 mins
Total time50 mins
Plusproving

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160g self-raising flour, plus extra for rolling
¼ tsp fine sea salt
160g No.1 Natural Strained Greek Yogurt
1 tbsp extra virgin olive oil
Pickled guindillas (hot peppers), to serve

For the filling

1 clove/s garlic, grated
160g No.1 Strained Greek Yogurt
1 small red onion, finely sliced
1 tsp sumac
1 tsp Cooks' Ingredients Turkish Pepper Flakes
1 lemon, juice, plus extra wedges to serve
3 vine tomatoes, finely chopped, seeds removed and reserved
½ x 25g flat leaf parsley, roughly chopped
300g pack lamb leg steaks, cut into 1cm pieces
1 tsp paprika
1 tsp ground cumin
½ tsp fine sea salt
1 tbsp olive oil
30g salted butter

Start by making the flatbreads. Put the flour, salt, yogurt and oil in a large bowl and mix well to make a dough, then knead by hand for about 2 minutes. Cover the bowl with a clean tea towel and leave to rest for about 20 minutes. You can also leave it covered overnight in the fridge.
Put a large (about 23cm) nonstick frying pan over a medium heat. Divide the dough into four balls. Lightly dust the work surface and roll out each ball to roughly the same size as the frying pan base. Increase the heat to high and dry-fry the flatbreads one at a time, for 1-2 minutes each side, until well bubbled and blistered. Stack the breads on a plate and wrap in a clean tea towel to keep soft until needed.
For the filling, stir the grated garlic into the yogurt, season and add a splash of water (2-3 tbsp) to thin it out – it should be about the thickness of double cream. In a medium bowl, put the onion, sumac, half of the pepper flakes, the lemon juice, tomatoes and parsley. Season with salt and pepper and mix well, then set aside.
Put the lamb, paprika, cumin, salt and oil in a bowl and mix well. Tip into the frying pan and cook over a high heat for 5-6 minutes, until the lamb is cooked through. Unwrap the flatbreads and press each onto the lamb in the pan to pick up some of the juices. Divide the lamb evenly among the flatbreads.
Return the frying pan to a high heat and add the butter. Cook until slightly browned and smelling nutty, then stir in the remaining pepper flakes and reserved seeds from the tomatoes; take off the heat. To serve, divide the sumac salad among the flatbreads, then roll them up and slice each into four or five pieces. Arrange on a plate, then pour over the garlic yogurt and finish by pouring over the hot butter. Serve with pickled chillies and lemon wedges.

Typical values per serving when made using specific products in recipe