Lamb Kofta Flatbreads with Tahini Dressing

INGREDIENTS

For the Flatbreads
200g plain flour
200g yoghurt 
½ teaspoon salt
1tsp baking powder

For the Koftas
500g lamb mince
1 tsp of ground cumin
1 tsp of dried coriander
1 garlic clove, finely chopped
Fresh Mint leaves, roughly chopped

For the Dressing
30g tahini
100g Greek yogurt
Juice of half a lemon
Salt
Pepper
Fresh parsley

METHOD

1. Start by making the flatbread. In a bowl, mix the flour, yoghurt, salt and baking powder until it forms a dough. You can add a bit of water if it’s too dry, or some flour if it’s too wet. Tip onto a floured surface and gently knead it for 5 minutes before letting it rest for half an hour. 

2. Continue by making the lamb kofta. In a bowl mix the mince, cumin, mint, coriander and garlic. Using your hands shape the koftas into patties and lay them on a plate. Next, prepare the dressing by combining the tahini, Greek yoghurt, lemon juice, salt and pepper before setting it aside for serving later.

3. After the dough has rested, cut it into 6 balls and roll them out with a rolling pin. Place a heavy bottomed frying pan on a high heat and add some olive oil. Add the kofta and cook for 5-10 minutes turning occasionally until they are brown all over. Once cooked set aside and rest. 

4. Finally, cook the flatbreads in a lightly greased pan over a high heat. Cook each flat bread for about 2-3 minutes on each side until they puff up. Serve them on an ANTA dinner plate with the warm flatbread and a drizzle of dressing before topping with parsley leaves.