I bit off a little more than I could chew when I decided I would make flatbreads- from scratch!- after work.  It started out good as I left work on time, but then decided to pop into Kingston on the way home to do some shopping.  I finally got back home after 6 and finally got around to kneading my dough at 7pm!  This meant, inevitably, that shortcuts were made, rising times halved, and the flatbreads became more like crispbreads,  However, they were tasty crispbreads, but I think in future I’ll stick to buying flatbreads or use pitta bread unless it’s my day off when I’ll actually plan time in to do the job properly!

The flatbreads were to go with spicy kebabs which is a Saturday night favourite.  I make the kebabs with lamb mince and spices and squidge into small sausage shapes.  I used to use a variety of spices- cumin, coriander, cinnamon, chilli- but found a fantastic Ras-al-Hanout blend when I was shopping in Wholefoods in Kensington, and I now use this each time.  The blend is perfect, a little hot, lots of cinnamon which goes so well with the lamb, and has pretty rose petals and spice galore.  I doubt I could make a blend this good- or it would take forever and cost a fortune trying!  I bake the kebabs in a hot oven for 15 mins until browned but still juicy.

Alongside the flatbreads and kebabs we always have a little harrisa paste to spice it up further, a little greek yoghurt mixed with a chopped mint and parsley to cool it down, some crispy salad leaves  and a red onion and tomato salad.  I did sprinkle some pomegranate seeds onto the tomato salad which gave a great sweet/sour burst which worked perfectly with the kebabs.  A really yummy dinner and one we will probably have many, many more times in 2013.