Turkish wraps with spiced goat
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 8
These easy homemade flatbread wraps are topped with Turkish spiced goat and served with zingy mint yoghurt on the side.
Ingredients
For the flatbreads
- 250g/9oz strong white flour, plus extra for dusting
- 7g sachet fast-action yeast
- 1 tsp salt
- few glugs olive oil
- 150ml/5fl oz warm water
For the spiced goat topping
For the herbed yoghurt
- 3 tbsp Greek-style yoghurt
- 1 tbsp chopped fresh mint
- 1 garlic clove, minced
- 1 green chilli, finely chopped
- salt and freshly ground black pepper
For the garnish
Method
To make the flatbreads, mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the olive oil and warm water. Using a fork, start incorporating the flour with the water and oil and, if necessary, add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for 5 minutes, or until it is smooth and elastic. Divide the dough into eight equal pieces and roll each into a ball. Put the dough pieces on a baking tray, cover with a damp teatowel or cling film and leave somewhere warm to rise for 1 hour.
To make the goat topping, mix all of the ingredients together in a bowl and season with salt and pepper.
To make the herbed yoghurt, mix all of the ingredients together in a small bowl and season with salt and pepper.
Preheat the oven to 240C/220C Fan/Gas 9 and preheat a heavy baking tray or pizza tray or stone.
Roll each piece of dough out onto a lightly floured work surface into circles that are roughly about 5mm/¼in thick. Spread the goat topping evenly on each flatbread. Bake for 8–10 minutes, in batches if necessary, until the bases are crisp and the meat topping is completely cooked.
Scatter the garnishes over the flatbreads, squeeze over the lemon and roll up. Serve immediately with the yoghurt on the side.
