Leftover Lamb Flatbreads

Flatbreads:

Mint yoghurt sauce:

To assemble:

Flatbreads:
Place the self-raising flour into a bowl together with the salt. Add the yoghurt and mix well with a spatula or wooden spoon to form a dough.

Place the dough on a floured surface and knead lightly until it comes together, adding a little more flour of necessary. Divide into 3 equal discs and wrap each in clingfilm. Refrigerate for at least 15 minutes.

Roll out a piece of dough on a well-floured surface into a circle about 20cm in diameter.

Heat a frying pan to medium-high heat and add a little oil. Carefully transfer the flatbread to the pan and cook until golden brown underneath. Flip over and continue cooking until golden brown. Set aside and repeat t with the remaining dough.

Mint yoghurt sauce:
Stir together the yoghurt and mint sauce.

To assemble:
Arrange the slices of roast lamb evenly on the flatbread, then add thinly sliced red onion and rocket leaves. Lastly drizzle over the mint yoghurt sauce. Cut into slices and serve immediately!