Page 521 - YC Cooking School

2. Once combined, add a little extra flour if necessary. Note: The dough should be quite

wet and sticky.
3. Knead the flatbread dough for about 5 minutes on a floured surface or until the
dough springs back when pressed.
4. Divide the dough into golf ball-sized pieces and roll out as thinly as possible with a
lightly-floured rolling pin.
5. Cook the flatbreads, one at a time, in a dry frying pan over high heat.
6. Allow each side to blister and turn golden brown before removing from the pan. Then
wipe the pan down with kitchen paper and repeat until you have used all the dough.

For the mint tzatziki

1. Finely dice the cucumber and mix the remaining ingredients together in a large bowl.
2. Refrigerate until ready to serve.

For the Greek salad

1. In a small bowl, mix together the red onion, lemon juice, lemon zest and olive oil. Set
aside while you place the remaining ingredients onto a serving platter.
2. Spoon over the red onion, lemon juice and olive oil mixture before garnishing with

fresh chopped parsley.

To assemble

1. Gently split open the flatbreads and add slivers of lamb, a dollop of tzatziki and a
spoonful of salad to each one. Serve immediately.

© Recipe copyright of Sarah Graham

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