Wagyu Kofta Plate with Home-made Flatbread
- Finely slice red onion and squeeze juice from half the lemon. Combine in a bowl and set aside to marinate until required, tossing occasionally.
- Cut fetta into cubes, shred lettuce, slice cucumber and halve cherry tomatoes, then set aside.
- To make the flat bread, combine the flour and salt in a mixing bowl and make a well in the centre. Add the milk and ¼ cup oil and mix with a spatula, pulling in flour from the outside at each turn of the spatula. Continue until evenly combined. Gather the dough together and knead for 1 minute, until smooth. Divide dough into 8 even portions and roll into balls. Roll out on a lightly floured surface to thin 18cm rounds (don’t worry if they aren’t perfectly shaped). Repeat with remaining dough.
- Heat a large, heavy-based frying pan over medium-high heat. Lightly grease with oil and cook a flatbread for 1-1½ minutes per side, until browned and puffed slightly. Transfer to a clean tea towel and fold it over to enclose, which will also help keep them soft. Cook remaining dough, adding to the pile in the tea towel to keep them warm.
- While the flat breads are cooking, heat another frying pan over medium heat. In a bowl, combine remaining oil with ground cumin and toss meatballs in mixture to coat. Cook for 12 minutes, turning often, or until cooked through.
- Arrange meatballs and vegetables onto serving plates. Add a dollop of hummus. Tear bread into quarters and add to plates. Drizzle hommus and fetta with a little extra oil, and serve with remaining lemon, cut into wedges. Garnish with fresh herbs,
Tip: Cooking the flat breads at the same time as the meatballs will stop them getting cold and hardening.