Pulled Lamb Flatbread

This is an interesting recipe. I realised as I was crafting it in my imagination that it was a bit of a mish-mash of cultures and cuisines. I’m not going to lie, I haven’t really found a flatbread recipe as good as this one — it’s a bit of a cross between pita and naan bread. I make it the same way as pita, but add some yoghurt before the second rise. This gives the bread a lovely elasticity and puffiness when grilled.

Here I’ve topped it with slow cooked lamb (there’s no real origin to this recipe, just a melange of flavours that go well together), pickled onion, labneh, dukkah, pomegranate and a mint chimichurri.

It’s a busy flatbread, but everything works together well. You have the acidic lime pickled onion; the creamy, salty labneh; the herby chimichurri; the spiced dukkah; the sweet crunch of pomegranate. They all do wonderful things with the warm lamb and the puffy flatbread.

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