Lamb souvlaki with nigella caraway flatbread

Don't be fooled by the sparse amount of filling on this flatbread - once the photo was taken the toppings were piled on willy nilly! This was a really lovely dinner and one that was enjoyed by the entire family. This version of flatbread has a lot more flour than my plain version because the salt has been omitted. The flavour of nigella and caraway is subtle but leaves a wonderful aftertaste when the bread is eaten on its own.

LAMB SOUVLAKI WITH NIGELLA CARAWAY FLATBREAD (Serves 5)

Flatbreads (makes 20-24, recipe can be halved)
860g/1lb 14oz plain flour
50g/1.8oz olive oil
1 tsp nigella seeds
1 tsp ground caraway seeds
600ml/20.3 fl oz boiling water

Filling

1kg lamb

1 tbsp olive oil

1 1/2 tsp sweet paprika (not hot!)

Iceberg lettuce, shredded

Red bell pepper, cored and sliced

Carrot, peeled and grated

Natural yoghurt (if tolerated)

Fresh mint leaves, finely sliced

1. For the flatbreads, add flour, olive oil, spices and boiling water to the mixing bowl

2. Mix until the majority of the heat has dissipated and the ingredients have come together as a dough. Add more water or flour as needed

3. Split the mixture into 20-25 pieces (each will weigh around 60g/2oz)

4. Roll each piece into a ball and then flatten it with your hand on a lightly floured surface

5. Using a rolling pin, roll into a thin, flat circle about the size of a small plate 

6. Heat a frying pan (start on high to get the heat going and then reduce to med-high) and put in the first raw flatbread

7. Fry (dry) until large bubbles appear or until the entire flatbread puffs up and the underside is dry with no wet looking spots

8. Flip it over (and deflate it with the back of the spatula if required) and cook until there are no wet looking spots on the second side. The second side will not need very long at all

9. Remove and repeat! Set aside. 

10. Prepare all filling ingredients except lamb and set aside in separate bowls

11. Slice the lamb into thin strips

12. Tip the lamb in a bowl and add the oil and sweet paprika. Rub through with your hands until all of the meat is coated

13. Fry in batches on a high heat and only until the lamb is just cooked

Have everybody build and wrap their own dinner and enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- Wheat flour and yoghurt are rated 1

- Olive oil is rated 0 but is incompatible for those with salicylate intolerance

- Lamb is not listed on SIGHI but appears to be well tolerated

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 I like to keep the cooked flatbreads inside a clean tea towel which is sitting ready beside the stove top

🔥 Roll up and stack spare flatbreads in a zip lock bag and freeze for later. They will break apart easily if stored this way

🔥 Before grinding caraway, use a hairdryer inside your spice grinder to ensure it is not moist - especially if grinding a large amount that is to be stored

🔥 A small frypan is best as the closer sides trap the heat around the flatbreads and they will cook faster and be more likely to puff up

Spare flatbreads rolled and ready for the freezer