The Ultimate Turkish Flatbread

The Ultimate Turkish Flatbread

There is no better match than beautifully caramelised lamb (or aubergine) on a toasty flatbread/wrap. 

  • Preheat the oven to 200°C with a hot tray inside. 

  • For the veggie lovers: Slice the aubergine lengthways into 1cm thick aubergine fingers. Place onto a tray, or into a colander, with salt for 10 minutes to remove the bitter juices, degorging, is the fancy cooking term. Once the aubergine has degorged, place onto a baking tray, coat in oil and season with salt and pepper, and any spices you fancy, cumin, paprika are always a win. Roast in the hot oven for 20 minutes until soft and golden. 

  • For the meat lovers: Place the cubed lamb in a bowl, coat in oil and season with salt and pepper, and any spices you fancy, cumin, paprika are always a win. Place a pan over high heat, and cook the lamb until golden all over and cooked to your preference (rather undercook at this stage). Remove from the pan and set aside. 

  • Finely slice up 1 union and peel and grate 2-3 cloves of garlic. Place a pan over medium heat with some oil. Fry the onion until soft and translucent. Add the garlic in the final minute.

  • Place your flatbread/wrap on the hot tray and chuck into the oven for 1-2 minutes until slightly crispy. Remove from the oven and scatter over the lamb or aubergine and onion – we suggest using a heavy hand here.

  • Return the flatbread/wrap to the oven and bake for a further 1-2 minutes. 

  • Roughly chop some fresh mint or parsley. See recipe for the D-I-Y Tzatziki, and whip some up for your flatbread. Deseed and chop a fresh chilli - or ready your favourite chili sauce. 

  • Garnish with fresh mint/parsley and some pieces of figs. Dollop over the tzatziki, some hummus, and scatter over some fresh chilli if you fancy. Enjoy!


Flatbreads were the earliest breads made by humans. The most basic are still a mixture of flour, water and salt kneaded into a pliable dough before being shaped by hand and baked. Wheat is the most popular choice of grain although barley, millet, corn, oats, rice and rye are used to make various flatbreads.