How To Cook Lamb Flatbreads with Dill Yoghurt

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 or kale, 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.