Sticky Pulled Brisket & Flatbreads

Direction for Brisket:

    1. Preheat the oven to 160 °C. 
    2. Heat a large pan over medium heat. 
    3. Add the oil and brown the brisket all over. 
    4. Place the brisket in a roasting dish. 
    5. Mix the sauce ingredients (only 1 cup of stock to begin with) and pour over the brisket. 
    6. Cover with foil or a lid and pop into the oven to braise for 3 hours – check the brisket at 2 hours and add more stock if needed. 
    7. Remove the foil or lid and roast for another 30 – 60 minutes or until the meat is tender and the sauce has thickened and resembles BBQ sauce. 
    8. Pull the brisket into bite-sized pieces with 2 forks and toss in the flavourful sauce. 

Directions for Flatbread:

For store-bought:

    1. Divide the dough into 10 equal pieces and roll each piece into a ball. 
    2. On a lightly floured surface, roll the dough out thinner until it’s about 5mm thick.
    3. Carefully place in a pan that has been preheated over medium heat and cook for 4 minutes or so on a side until golden on each side and cooked through. 

For the Homemade Flatbread:
 
    1. Mix the flour, baking powder and salt and then add 375g yoghurt and oil. 
    2. Start bringing the dough together, if it’s too dry, add more yoghurt – a tbsp. at a time. 
    3. The dough should be soft enough to roll but not a sticky mess. 
    4. Knead for 2 minutes and then divide into 10 pieces.
    5. Roll the flat breads out on a lightly floured surface and cook in a dry pan over medium heat for about 4 minutes on a side or until golden on both sides. 

Directions for Quick Cucumber Pickle:

    1. Mix the vinegar, sugar and salt and pour over the cucumber ribbons. Leave to sit in the pickling juice for 30 minutes before serving.