Made from


For the flatbreads:

  • 300g strong flour
  • 10g fresh yeast
  • 250ml water
  • A large pinch of salt
  • 4tbsp semolina flour
  • 50ml olive oil

For the topping:

  • 200g meatballs
  • 1 small bunch of mint, leaves only
  • 2tbsp sesame seeds
  • 25ml sesame oil
  • 125ml natural yoghurt
  • 3tbsp harissa
  • 3 large courgette, sliced thinly into long strips
  • 1tbsp cumin seeds
  • Rocket or watercress leaves to dress
  • 1 large Maris Piper potato, cut into julienne
  • Rapeseed oil for frying

Mediterranean meatball flatbreads


Make the flatbreads first. Mix the flour, yeast, salt, oil and water together and knead until you have a soft but not sticky dough. Leave to rise for an hour or two until doubled in size. Knock back after half an hour then re-cover the bowl with clingfilm and leave for the remaining time.

Get a griddle pan really hot and while it’s heating, divide the dough into eight balls and roll out into flatbreads.

Cook each one on the griddle for a few minutes on one side until it starts to colour and puff a little then flip them and cook for a few more minutes. Char them on one side on an open flame to finish them off. Set aside in a towel in a warm oven.

Cook the meatballs in a little oil until nicely browned and cooked through. Set aside.

Char the courgette strips on the hot griddle pan with a little olive oil, cumin seeds, salt and pepper and chilli flakes and keep warm.

Fry the potato strips in a few centimetres of hot oil until golden, drain on kitchen paper and season well.

Mix together the dressing ingredients, keeping back a little of the mint for serving.


Serve the flatbreads with a spoonful of the dressing topped with the meatballs, sesame seeds and courgette and some leaves, drizzle over the remaining dressing and top with the potato straws and some more mint.

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