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How To Cook Lamb Flatbreads with Dill Yoghurt

How To Cook Lamb Flatbreads with Dill Yoghurt

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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 lamb!


  1. To start, flavour the yoghurt with chopped dill, a squeeze of lemon and a little crushed garlic.
  2. Spread the yoghurt onto the flatbreads.
  3. Gently warm the lamb in a frying pan with a splash of olive oil and scatter over the yoghurt followed by the tomato, a drizzle of pomegranate molasses, lots of chopped mint and coriander and a sprinkle of chili flakes
  4. Roll and serve straight away.

Method for the flatbreads:

  1. Melt the butter and honey with the milk over a low heat then leave to cool a little.
  2. Add baking powder and salt to the flour and mix evenly, then make a well in the centre.
  3. Pour the milk mixture into the dry ingredients and knead into a smooth ball.
  4. Wrap in film and leave to rest for 30 minutes.
  5. Divide into 4 large or 8 smaller even pieces, shape into balls then roll out to 2 mm thick.
  6. Lightly oil a pan and cook over high heat, a minute each side until they puff a little and get a nice charred colour.


  • The Ingredients
  • • 4 flatbreads (ingredients below)
  • • Shredded slow cooked lamb (either from a slow bbq or pot roast)
  • • 1 tbls Olive oil
  • • 4 tbls Greek yoghurt or Labneh
  • • Squeeze fresh lemon juice
  • • 4 tsp. Pomegranate molasses
  • • 2 ripe plum tomatoes sliced into thin wedges
  • • Handful each of mint & coriander
  • • Chili flakes to finish (we like to use Pul Biber)
  • Ingredients for the flatbreads:
  • • 300g plain flour
  • • 185g milk
  • • 50g butter
  • • 10g honey
  • • 5g salt
  • • 5g baking powder

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