|280 g||self-raising flour|
|Robertson's bicarbonate of soda — pinch|
|1 tsp||sea salt|
|1/2 cup||LANCEWOOD® Buttermilk|
|3/4 cup||water — warm|
|500 g||ostrich mince|
|2 tsp||ground cumin — ground|
|2 tsp||fresh oregano|
|sea salt and freshly ground black pepper|
|vegetable oil — for frying|
|6||peppers — roasted, peeled and sliced|
|1 tbsp||red wine vinegar — red wine|
|1/2 cup||Greek yoghurt|
|red onion — sliced, to serve|
|rocket — to serve|
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.
Place a flatbread on a plate, top with peppers, meatballs, red onions, yoghurt and rocket.
Serve immediately, with extra yoghurt.
Words and image:Fairlady magazine
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