This recipe works just as well with small flatbreads as part of
a wider mezze, and a great way to use up any leftover Easter
To start, flavour the yoghurt with chopped dill, a squeeze of
lemon and a little crushed garlic.
Spread the yoghurt onto the flatbreads.
Gently warm the lamb in a frying pan with a splash of olive oil
and scatter over the yoghurt followed by the tomato or kale, a
drizzle of pomegranate molasses, lots of chopped mint and coriander
and a sprinkle of chili flakes
Roll and serve straight away.
METHOD FOR THE FLATBREADS:
Melt the butter and honey with the milk over a low heat then
leave to cool a little.
Add baking powder and salt to the flour and mix evenly, then
make a well in the centre.
Pour the milk mixture into the dry ingredients and knead into a
Wrap in film and leave to rest for 30 minutes.
Divide into 4 large or 8 smaller even pieces, shape into balls
then roll out to 2 mm thick.
Lightly oil a pan and cook over high heat, a minute each side
until they puff a little and get a nice charred colour.