Lebanese flatbread with tangy yoghurt sauce

Lebanese flatbread with tangy yoghurt sauce
Lebanese flatbread with tangy yoghurt sauce
Prep Time: 20 min
Servings: 6
Cooking Time: 45 min
  • 5ml - ground cumin
  • 125ml - plain yoghurt
  • 500g - shop-bought bread dough
  • 15ml - lemon juice
  • 45ml - olive oil
  • 15ml - olive oil
  • 1 - red onion, sliced
  • 30ml - mayonnaise
  • 15ml - olive oil
  • - salt and freshly ground pepper
  • 2,5ml - ground cinnamon
  • 1 - beef stock pot, dissolved in 125ml (½c) hot water
  • 250ml - cooked brown lentils
  • 15ml - roasted curry powder
  • 2 - tomatoes, diced
  • 250g - beef mince
  • 1 - cucumber, sliced
  • 60ml - raisins

Preheat the oven to 200°C. Keep 2 large baking sheets handy.


1. Heat the oil in a large pan and fry the mince until brown. Add the rest of the ingredients and stir-fry for 5 minutes.

2. Turn down the heat and simmer until almost all the moisture has evaporated. Stir continuously to keep from burning.


3. Divide the dough in 6 and roll out on a lightly floured surface.

4. Grease the baking sheets with a little olive oil and arrange the flatbreads on the sheets. Spread the mince evenly onto each flatbread, leaving 1cm of the edges clear.

5. Drizzle the rest of the oil over the flatbreads and bake for 15 minutes or until the dough is crispy.


6. Lightly mix all the ingredients.

Yoghurt sauce

7. Mix all the ingredients and drizzle over the flatbreads.

8. Slice into portions and serve with the salad.

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