Mix yeast with warm water and brown sugar. Leave to bloom for 10 mins. Add sieved flour and salt to a bowl, then add your yeast, melted unsalted butter, Greek yoghurt, milk and egg
Mix until the dough starts to form together. If the dough is too sticky, add a tbsp of flour at a time. If it’s too dry add a tsp of water at a time until the consistency is correct. You want to knead the dough for 1 minute, no longer. Then place into a oiled bowl, cover and leave in a warm spot to double in size
Once doubled, place dough onto a lightly floured surface, split into 6 portions and form into balls. Then leave to rise (covered) for 10-15 mins on a lightly floured tray. In the meantime, chop the lettuce, tomatoes, cucumber and onion
Flatten one ball of dough at time with your hands, then roll with a rolling pin. You want them to be around 5mm in thickness. Brush with water, then place into a lightly oiled pan on med-high heat. Cook for 1-2 mins then flip and cook for 30-45 seconds
Finely chop the garlic and mix with the salted butter. Brush on the flatbreads, then sprinkle on the fresh coriander and nigella seeds. Cook the koftas for 15 minutes, brush with sauce and cook for a further 5 minutes, then serve in the flatbreads with tomato, cucumber, lettuce, onion and tzatziki and enjoy!