Sift the flour, bicarb and salt into a bowl, then stir in the buttermilk, warm water and olive oil. Mix well to combine.Place on a floured surface and knead for 2–3 min, cover with clingfilm and allow to rest for 20 min in the fridge.Divide dough into 6 small balls; roll out each ball into a thin oval shape.Heat a pan, brush bread with oil, and cook for 1–1½ minutes on each side in the pan. Remove and sprinkle with rock salt.For the ostrich, place the mince and spices into a bowl, season well and stir to combine. Roll the mince into 24 small balls.Heat some vegetable oil in a frying pan. Add the meatballs and cook until golden and cooked through. Drain on paper towel.For the peppers:Drizzle with olive oil and red wine vinegar; season well.To assemble:Place a flatbread on a plate, top with peppers, meatballs, red onions, yoghurt and rocket.To serve:Serve immediately, with extra yoghurt.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.