I am at the moment experimenting with Greek and Middle Eastern dishes and modifying them to suit a low fodmap diet. I was surprised how well these flat breads turned out – although they are better when served slightly warmed. Enjoy…..
400g lamb mince
small sprig of rosemary
1 teaspoon of Lebanese seven spice
1 teaspoon of garlic infused oil
250g white gluten free bread flour
1/4 teaspoon xanthan gum
3 tablespoons lactose free yoghurt
70 mls of water
Chop the rosemary finely
Add the mince to a bowl and add the rest of the ingredients and mix well
Weigh into 50g portion sizes and shape into sausages.
Fry in spray oil for 15 minutes (or until cooked through thinner sausages cook faster)
Add the flour to a bowl and weigh in the xanthan gum
Mix well and add seasoning
Add the liquid ingredients and bring the dough together
Weigh into 6 separate balls
Roll out and trim into a circle shape
Fry with spray oil
Serve with feta cheese, a drizzle of olive oil, thyme and a tablespoon of pomegranate seeds per serving – if you are following a fodmap modified diet and can tolerate GOS (galacto-oligosaccharides) you could a tablespoon of hummus to each flatbread. If not you can use my recipe for Tzatziki and turn this into a Greek dish here https://clinicalalimentary.blog/2017/08/08/tzatziki-low-fodmap/
2 thoughts on “Lamb Kofta on gluten free flat bread – low fodmap”
That sounds delicious!
Yes it was! Thanks for your comment.