over 2 hours
By Brad Carter
From Saturday Kitchen
For the overnight flatbreads
- 3.5g dried yeast
- 25g/1oz sunflower oil
- 500g/1lb 2oz bread flour
- 10g salt
- reserved cull yaw fat, for brushing
For the seaweed hot sauce
- 2 Scotch bonnet chillies
- 5 jarred smoked red peppers, chopped
- 20g/¾oz laverbread seaweed
- 100ml/3½fl oz honey
- 75ml/2½fl oz red wine vinegar
- 2 garlic cloves, chopped
For the yoghurt dressing
- 250g/9oz plain yoghurt
- 40g/1½oz mint leaves
- 40g/1½oz coriander leaves
- salt and freshly ground black pepper
For the adana
- 500g/1lb 2oz cull yaw mince, minced until a purée
- 9g salt
- 1.5g curing salt
- 2.5g garlic powder
- 2g onion powder
- 1.5g Aleppo pepper
- 0.25g oregano
- 0.25g freshly ground black pepper
- 8g rice flour
- 1 tbsp cold water
For the salad
- 1 cucumber, diced
- 2 salad tomatoes, diced and de-seeded
- 1 red onion, thinly sliced
- ½ iceberg lettuce, thinly sliced
- 4 spring onions, thinly sliced
- 4 pickled chillies
To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.
To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside.
To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.
To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.
To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.
To make the salad, mix together all the ingredients.
Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour!