- Beef brisket x 1.2kg
- Bravado Chilli Pepper Jam
For the flatbreads:
- Plain Flour x 200 grams
- Greek yogurt x 200 grams
- Baking powder x 1 teaspoon
- Salt x 1 teaspoon
- Za’atar spice
- Olive oil
Bring the beef brisket to room temperature.
Heat the oven to 160C/fan 140C/gas 3. Put two large sheets of foil in a baking tin in the shape of a cross.
Sit the brisket in the middle and pour 300ml of water in the bottom. Bring the foil up and around the brisket and cook for 4 hours.
Take out the brisket, fold back the foil and spoon over the Bravado Chilli Pepper Jam and turn the oven up to 180C/fan 160C/gas 4.
Cook for another hour, making sure to baste the brisket every 15mins.
Remove brisket and rest for ten minutes before shredding and mixing in the excess Bravado Chilli Pepper Jam.
Mix the plain flour, greek yogurt, baking powder and salt together and knead for a minute or so, to bring it together.
Roll into a ball and leave for ten minutes.
Tip the dough out on to a clean work surface dusted with flour.
Divide the dough into six equal pieces. With your hands, flatten one piece of dough, then use a rolling pin dusted with flour roll it into a round shape about 4-5mm thick.
Add each flatbread to a dry pan and when firm and toasted give them a brush with a mix of oil and za’atar spice. Fry for one more minute on each side until crispy.
Garnish with sliced avocado, pomegranate, torn coriander, lime juice & sliced tomatoes.
Recipe & Styling: @RobtheSnack