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.
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