Ingredients
- 350g self raising flour
- a hefty pinch of table salt
- 1 tsp baking powder
- 150g natural yoghurt
- Waitrose Summer barbecue pork loin steaks
- Waitrose Summer minted lamb kebabs
- Waitrose Summer Spicy Corn Dip
- parsley
- 350g self-raising flour
- a hefty pinch of table salt
- 1 tsp baking powder
- 150g natural yoghurt
- Waitrose Summer barbecue pork loin steaks
- Waitrose Summer minted lamb kebabs
- Waitrose Summer Spicy Corn Dip
- parsley
Add all the flatbread ingredients to a mixing bowl and mix with a spoon, then use clean hands to pat and bring everything together. Your mixture will be dry and crumbly at this point. Use tap water to bind (approx. 100ml). You are looking for it to bind into a soft but ever so slightly sticky dough.
Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Cook the pork loins and lamb kebabs according to packet instructions.
Smooth a generous dollop of Waitrose Summer spicy corn dip onto your flatbread, top with your preferred meat (or vegetable option!) and finish with a sprinkling of parsley.