For the flatbread
250g (8oz) flour
50ml (2oz) olive oil, plus extra for cooking
150ml (5oz) milk
For the dip
100ml (3 1/2oz) Greek yogurt
1/2 garlic clove, grated
1/2 lemon, zested
small bunch mint, chopped
For the filling
1 garlic clove
2 handfuls frozen peas
4 handfuls baby spinach
Did you know that making homemade flatbreads is as easy as preparing pancakes? This tasty meatball and flatbread dish uses the same ingredients as a classic toad-in-the-hole. Simply pair with a refreshing mint and lemon dip for a truly delicious midweek meal.
To make the flatbread, put the flour and salt in a large mixing bowl. Add the oil and milk and stir with a wooden spoon until the mixture comes together. Knead for a minute or two until smooth. If the mixture is too wet, add a dash more flour, and if too dry, a little more milk. Wrap in clingfilm and leave for 30 minutes.
Cut the flatbread dough into four parts and roll each quarter into a roundish shape on a floured surface. Add a little oil to a frying pan set over a medium heat. Put the first round of dough in the pan, cook for a minute until it turns golden and has bubbled up a little, then flip and cook the other side for another minute or so. Once done, place in a tea towel to keep warm and cook the next flatbread.
Make the dip by putting all the ingredients in a small bowl and mixing well to combine.
To make the meatballs, squeeze the meat out of the sausages, and then with wet hands, roll each sausage into four small balls. Put on a plate and set aside.
Put a little oil in a large frying pan set over a medium heat. Add the meatballs and fry until golden all over, turning frequently. Once cooked, remove the meatballs from the pan and add the garlic. Fry for a minute or so, and then add the lemon juice, scraping the pan with a wooden spoon to mix the meat juices into the lemony sauce.
Add the peas and cook for a minute until defrosted. Add the spinach then cover the pan for a minute until the leaves wilt.
Serve the dip, mini meatballs and greens in the flatbread.