Lamb With Wild Garlic And Flatbreads
By
Ingredients
A few sprigs of rosemary
1 tbs olive oil
500 g (1 lb 2 oz) self-raising flour
500 g (1 lb 2 oz) Yeo Valley Organic Yoghurt
2 tbs olive oil
1 tsp cumin seeds
15 g (½ oz) wild garlic
350 g (12 oz) Yeo Valley Organic Yoghurt
It looks delicious we can’t wait to get into the kitchen and give it a try.
Method:
In a large bowl, mix together all the ingredients for the yoghurt flatbreads until the dough just comes together. Make into balls of about 250 g (9 oz) and squish out with your hands until they roughly fill the base of a medium size frying-pan – about 25 cm (10 in). Heat the frying-pan then add 1 tablespoon of olive oil to the hot pan. Fry the flatbreads gently for a few 8 to 10 minutes each side until golden.