- Flour 1 cup
- Baking powder 1 \ 2 members
- Sugar 1 \ 4 art
- Salt 1 tbsp
- Olive oil 2 tbsp
- Thick yogurt 1 \ 2 cups
- Frying oil
- Stuffing Eat Me At 1\2 pack
- Carrots 30 g
- Coriander 1 \ 2 members
- Oregano 1 Art
- Frying oil
- Greek yogurt 120 g
- Mint 2-3 sprigs
- Juice of 1/2 lime
- Honey 1 art
- Salt
- Pepper
- Cucumber small 1 pc
- Blue onion 1 \ 2 pcs
- Optional: feta
To prepare the flatbread, mix the dry ingredients, add yogurt and oil, mix well and knead for a minute on a floured surface. Divide into 4 parts and leave for 15 minutes under a clean towel.
Roll out each piece to a thickness of about 0.5 cm and fry in oil over medium heat for 2-3 minutes on one side, when the bottom becomes golden and the dough begins to rise, fry on the other side for another minute.
To prepare the mint sauce, chop and mix all the ingredients with a whisk.
To prepare meatballs, finely grate carrots and mix with minced meat and spices, form meatballs and fry in a pan for 3 minutes.
Cucumbers and onions cut into thin slices.
Place the sauce, meatballs and vegetables on the flatbread, add freshly ground pepper and, if desired, feta and greens.
