Toasted Buckwheat Flatbreads with Lamb, Feta, and Charred Scallion

Build your braai fire with mopane or hardwood charcoal. Allow flames to settle and coals to reach medium heat, with a light ash coating. The grid should sit about 15cm above the coals.

In a large mixing bowl, combine buckwheat, all-purpose flour, and salt. Drizzle in olive oil and pour in water gradually, mixing until a shaggy dough forms. Knead on a floured surface for 5-6 minutes until smooth and elastic. Cover and rest 15 minutes.

While dough rests, mince garlic finely. Chop lamb from the bone into small cubes, approximately 2cm pieces. In a small bowl, toss lamb with garlic, cumin, paprika, black pepper, salt, and 2 tablespoons olive oil. Coat evenly.

Thread lamb cubes onto a braai skewer or place in a cast iron pan. Set on the grid over medium coals. Cook 6-8 minutes, turning every 2 minutes, until lamb reaches 63C internal minimum and exterior has caramelized with a dark spice crust. Remove and tent loosely.

Divide rested dough into 4 equal portions. Roll each portion on a floured surface into a thin round, approximately 6mm thick.

Brush each flatbread lightly with olive oil. Place on the braai grid over medium coals. Cook 2-3 minutes per side, until the surface bubbles and charred grill marks appear. The bread should feel firm with a slight give when pressed. Remove and stack on a wooden board, tented with cloth to keep warm.

Trim roots from scallions, leaving stems intact. Toss with 1 tablespoon olive oil and a pinch of salt. Place directly on the coals or on the grid over high heat for 3-4 minutes, turning once, until blackened at edges and slightly wilted. Transfer to a plate.

Squeeze lemon juice over charred scallions and roughly chop. Crumble feta into rough pieces. Roughly chop parsley and mint together.

Place each toasted flatbread on a plate. Spoon a portion of spiced lamb across the surface. Scatter crumbled feta, chopped charred scallion, and fresh herbs over the lamb. Finish with an extra squeeze of lemon and a drizzle of good olive oil if desired. Serve immediately while breads retain their warmth.