Pork souvlaki with flatbread

1.Soak 8 bamboo skewers in cold water for 30 minutes before use, or oil metal skewers.

2.Combine oil, vinegar, garlic, half the mint, rind and freshly ground black pepper in a resealable plastic bag; add the pork. Refrigerate for at least 30 minutes or longer if possible.

3.Meanwhile, to make flatbread, combine the flour and salt in a bowl. Heat the butter and milk in a small saucepan until the butter is just melted. Make a well in the centre of the flour and add butter mixture, stirring and gradually bringing the flour in from the sides. Mix to a soft dough. Knead the dough for at least 5 minutes on a floured surface, until it’s stretchy. If the dough is too sticky, add a little more flour. This process can also be done in a food processor or with an electric mixer using a dough hook. Wrap the dough in plastic; stand at room temperature for about 30 minutes.

4.Combine the yoghurt, remaining mint and juice in a bowl.

5.Heat a barbecue grill or grill pan on high. Thread the pork on skewers. Barbecue skewers for about 10 minutes or until nicely charred all over and just cooked through. Transfer skewers to a plate; cover with foil to keep warm.

6.Divide the flatbread dough into 8 pieces (or more, if you want smaller flatbreads); roll on floured surface as thinly as you can. Brush a little olive oil in a frying pan or on the flat plate of the barbecue over medium high heat. When the oil is hot, add one piece of flatbread (you can do more than one at a time if you have a big barbecue plate). It will immediately start to bubble up. When the edges are starting to look golden and the bread is becoming less floury-looking around the edges, after about 40 seconds to 1 minute, turn the bread with a spatula. Cook for a further 40 seconds to 1 minute. Repeat with the remaining dough and oil as needed.

7.Serve the pork with flatbread, yoghurt sauce and lettuce.