Flatbreads with Lamb + Pickled Red Cabbage

This is the second recipe from my day spent over at Rye London and it turned into a great little lunch. 
Meals like this are favourites of mine - minimal fuss, full of flavour and easy to share. You can just put all the elements on the table and let everyone dig in and put their plates together. And for me, that's what food is all about - community and sharing.

Making your own bread can be so rewarding and is incredibly therapeutic. These flatbreads are especially easy to put together and are perfect if you've not got much breadmaking experience. They can be rustic as you like and after only one rise and a few minutes in a pan, they're ready to go.

For me, the star of the show has to be that pickled cabbage. If only for it's intensely beautiful colour! I am obsessed with it. Now, I am by no means an expert pickler, and there's definitely a wealth of much more technical recipes out there, but this is my quick and easy version which most importantly, tastes great. You can make a big batch well in advance and it'll keep for about 2 weeks.

This is such a versatile recipe and  I'll sometimes just use any leftover meats from a Sunday roast. So let your creativity take over and use whatever you've got.


350g Stong White Bread Flour
5g Instant Yeast
1 tsp Salt
160ml Lukewarm Water
2 tbsp Olive Oil
2 1/2 tsp Black Onion Seeds

Pickled Cabbage
1/2 Head Red Cabbage
1 cup White Wine Vinegar
3 tbsp Brown Sugar
2 tsp Black Pepper
2 tsp Salt
1/2 tsp Dried Chilli Flakes
1 tsp Caraway Seeds
3 Garlic Cloves, crushed
1 Bay Leaf

3-4 Lamb Leg Steaks (or any leftover meat)
Sea Salt
Black Pepper

Plain Yoghurt mixed with chopped fresh mint to serve


To make the pickled cabbage,roughly slice and place into a large bowl. Mix together all the other ingredients, ensuring the sugar has dissolved before pouring over the cabbage. Leave sealed overnight or for at least 6 hours at room temperature.

For the flatbreads, place the flour in a large bowl and add the salt and yeast on opposite sides. Make a well in the centre and add in the water, oil and black onion seeds. Start incorporating the flour from the sides until you get a rough dough.  Knead for 6-10 minutes until the dough is soft and smooth.
Place in a lightly oiled bowl, cover with cling film or a clean tea towel and leave to rise in a warm place for about hour or until doubled in size.
Once risen, knock the air back and divide the dough equally into 8 balls. Use a rolling pin to roll out each piece into a circle about 2cm thick.
Melt a bit of butter in a frying pan and cook each flatbread for 1 to 2 minutes on each side over a medium heat.

Keep them warm in the oven until ready to serve.

Season the lamb with sea salt and black pepper and fry in a little oil for 2-3 minutes on each side. (Cook for a little longer if you want them well done) Let it rest for 5 minutes before slicing.

Serve by adding a dollop of the mint yoghurt to the bread before topping with cabbage and lamb.