Cyder with Eloise

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
Grind all the spices together in a pestle and mortar, then add to the lamb & egg. Mix well and then form the meat into a sausage shape around 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.