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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine flour and salt in a bowl.
Add olive oil and warm water, mixing until a dough forms.
Knead the dough until smooth and elastic.
Divide the dough into 8–10 pieces and roll each into a ball.
Roll out each ball into a thin circle.
Cook each flatbread on a hot skillet until bubbles form and both sides are lightly browned.
Combine ground beef, onion, garlic, parsley, cumin, paprika, coriander, salt, and black pepper in a bowl.
Mix until well combined.
Shape the mixture into small logs or patties.
Heat oil in a skillet over medium heat.
Cook the kofta until browned and cooked through, about 5–7 minutes per side.
Place cooked kofta inside the flatbread.
Add lettuce, tomato, cucumber, and red onion.
Drizzle with plain yogurt or tahini sauce.
Add chili sauce or harissa if desired.
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Substitute lamb with beef if preferred.
Use cilantro instead of parsley for a different flavor.
Can I use whole wheat flour for the flatbread?
Yes, whole wheat flour can be used, but the texture may be denser.
How do I store leftover flatbread?
Store in an airtight container at room temperature for up to 2 days.
Can I freeze the kofta?
Yes, freeze uncooked kofta on a baking sheet, then transfer to a freezer bag.
What can I use instead of tahini sauce?
Plain yogurt or a garlic sauce can be used as alternatives.
How can I make the kofta spicier?
Add more black pepper or a pinch of cayenne pepper to the mixture.
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