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In a bowl, mix together the yeast and water, then add the yoghurt, vegetable oil, and butter.
You can make the flat breads in a stand mixer if you have one, but you can make it by hand if not! In your bowl or mixer, add the yoghurt mixture and add the sugar and salt, and the sifted flour. Mix with a dough hook attachments or clean bare hands.
Remove from the bowl onto a floured work surface and using the heel of your hand, stretch the dough away from you and fold it back on top. Repeat this for 10-15 minutes until the dough starts to turn stretchy and elastic. Once kneaded, place in a bowl and cover with a damp tea towel, and leave in a warm place to prove for 1 hour and the dough has doubled in size.
Tip the dough onto a lightly floured surface and gently knock the air out of the dough. Cut the dough into 6 equal amounts and shape into balls. Place on a tray and cover and again leave in a warm place for 45 minutes to prove once more.
For the koftas, mix all of the remaining ingredients together and shape onto the skewers. Cover with cling film and refrigerate for at least 20 minutes.
Pre-heat your George Foreman Grill and Griddle to 3 on both sides, for the flatbreads take each ball and roll out to a size that fits on the griddle. Carefully place the rolled out dough on the griddle and cook for 4-6 minutes on each side, remove and repeat with all the dough. Place each kofta on the grill side and cook for 5-6 minutes, then move around and cook for a further 4-5 minutes until cooked through and the juices run clear.