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Lamb flatbreads
Lamb flatbreads
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Mediterranean-spiced spring lamb.
Ingredients:
  • 225g plain flour
  • 1.20 gm salt
  • 125ml water
  • 60ml olive oil
  • 1 brown onion, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp allspice
  • 1.25 gm ground ginger
  • 1/2 tsp ground turmeric
  • 250g lamb mince
  • 45g pine nut
  • 100g feta, crumbled
  • Natural yoghurt, to serve
  • 1 pomegranate, seeds removed
  • Mint leaves, to serve
Instructions:
  • In a medium bowl, combine flour and salt, creating a well in the center. Pour in water and 1 1/2 tablespoons of oil, then mix until fully combined. Knead gently in the bowl until a soft dough forms. Cover with plastic wrap and let it rest for 1 hour.
  • Preheat your oven to a toasty 230°C and let a pizza stone or baking tray warm up inside.
  • In a large frying pan over medium heat, heat the remaining oil. Add the onion and cook for about 5 minutes until softened. Stir in the cumin, coriander, allspice, ginger, and turmeric and cook for 1 minute until fragrant. Add the lamb and cook for 5 minutes until browned and cooked through, breaking up any lumps with a wooden spoon. Remove from heat, season with salt and pepper to taste.
  • Divide the dough into 4 equal portions. Roll out each portion on a floured surface to a 20cm diameter disc. Place 2 discs on the preheated tray. Top each flatbread with lamb, pine nuts, and feta. Bake in the oven for 10 minutes until golden and crisp. Repeat with the remaining flatbreads and toppings.
  • Lay the flatbreads on plates, generously drizzle with yogurt, and scatter with pomegranate seeds and fresh mint leaves. Serve promptly.

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