Shami Kebabs & Flat Breads

I have been testing different flat bread recipes to replace my reliance upon to store bought pitta bread, I knew I could do better but I had struggled until now to find a method that produced flat bread that would last a few days so that I could bake them on the weekend and still use them for week day lunches.

Flat Breads

Ingredients

200g white bread flour

1/2 tsp salt

1/3 tsp dried yeast

160ml water, tepid

1 tbsp olive oil

Method

Mix the flour and salt in a large bowl. Dissolve the yeast by sprinkling it over the water and then add the olive oil to the water. Make a well in the middle of the flour and pour in the water a little at a time while mixing by hand. Once all the water is incorporated knead the dough on a floured surface for about 5 minutes, add more flour or water as necessary to produce a soft, elastic dough. Leave the dough to rest for approximately 45 minutes.

Heat a cast iron skillet or heavy based frying pan.

Divide the dough into 8 balls and roll out each ball individually on a floured surface, into a rough circle approximately 15cm in diameter. Place the flat bread into the skillet and using a metal or wooden spatula press down evenly on the surface. Cook for 45 seconds each side. When you remove the flat bread from the pan immediately fold in half and place on a warm plate covered with a tea towel. Repeat with remaining flat breads.

If kept well covered these should last for two to three days. You can reheat them on a grill or BBQ or eat cold.

Shami Kebabs

Ingredients

500g minced lamb

3 garlic cloves, crushed

1 inch ginger, grated

1 tsp coriander seeds

1 tsp chilli flakes

1/2 tsp sea salt

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp fenugreek seeds

1 tsp mustard seeds

1 tbsp tamarind paste

1 egg

Method

Mix all the above ingredients well and then form then kebabs into a sausage shape around a skewers.

If you use wooden skewers then make sure you soak them first. 500g of mince should make about 8 kebabs.

For best results prepare the kebabs up to 24hrs in advance and refrigerated once prepared, this let the flavours develop and the shape of the kebab will be easier to maintain.

These are best cooked on a BBQ but you can grill them if you prefer.

Serve the kebabs with the flat bread some salad and tzatziki.

Tzatziki

Ingredients

4 tbsp Greek yoghurt (Total, full fat)

1/2 cucumber

1 handful of mint, finely chopped

pinch ground cumin

pinch of salt

Method

Grate the cucumber and squeeze out excess juices. Then mix all the ingredients together well.

This will last for a week in the fridge, just give the yoghurt a quick stir to bring the ingredients back together.