These lamb flatbreads make a delicious midweek meal. A little like a pizza the flatbread is topped with savoury minced lamb.
These easy lamb flatbreads are similar to Turkish pides (Turkish style pizza). They are an easy to make casual dish ideal for a fun midweek meal.
The recipe is based on a recipe from the BBC Good Food magazine Minty lamb flatbreads with, of course, my own tweaks to make the recipe just how I like it, and I’m sure you will like it too.
Having recently discovered how easy flatbreads are to make I now make my own more often than buying them. This recipe uses one of the simplest flatbread recipes I use, requiring just 4 ingredients, flour, oil salt and water.
The recipe for the flatbreads themselves is from on my baking blog Only Crumbs Remain. which I serve with all sorts of middle eastern style dishes and kebabs and even just for serving with dips.
The Good Food recipe for these flatbreads used ready bought bread and of course if time is really tight you could do the same and knock off 50 minutes or so as the dough does need to rest.
But given they are so easy and not all that time is hands-on its well worth making your own. I have decided to include the instructions for making your own breads as part of this recipe so you have both options.
If you don’t want to make own flatbreads, serve the lamb on top of small Khobez (Arabic) flatbreads, pitta breads or flour tortillas.
Making the flatbreads step by step
The lamb topping
The mince lamb topping takes minutes to prepare and about 10 minutes or so to cook. I’ve pimped it up a little from the original recipe by adding some paprika to spice mix and chopped red pepper for some added freshness and crunch to the topping.
Once the topping is cooked it is piled onto the flat breads and popped under the grill for a few minutes.
To compliment the dish I then serve it drizzled with some yogurt flavoured with some chopped fresh mint.
If you do not have any fresh mint take about 1 tsp of mint sauce and squeeze out the vinegar and add to the yogurt.
Making the lamb topping step by step
More mince lamb recipes made easy
Easy lamb flatbreads
for the flatbreads
- 325 g plain flour all-purpose flour plus extra for dusting
- ½ tsp salt
- 3 tbsp olive oil extra virgin plus extra for greasing
- 200 ml water
for the topping
- 400 g lean minced lamb
- 2 cloves garlic crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp paprika
- 1 large tomato deseeded and chopped
- 1 red pepper seeded and chopped
- 100 ml natural yogurt
- 1 tbsp chopped mint plus extra mint to sprinkle
- salt and freshly ground black pepper
To make the flatbreads
- Place 325g (11oz) flour and ½ tsp salt in a mixing bowl and make a well in the centre.
- Pour 3 tbsp olive oil and 200ml (7floz) water into the well and mix the flour and liquid together to form a smooth slightly sticky dough. If the dough is very sticky mix in a little more flour.
- Cover the bowl and leave to rest for 30 minutes.
Cook the mince topping
- Meanwhile. Place 400g (14oz) lamb in a nonstick frying pan and cook over a high heat until the mince has chnaged colour.
- Stir in 2 crushed cloves garlic, 2 tsp ground coriander 2 tsp paprika and 1 tsp cumin and cook for 2–3 minutes until the mince is browned and there is no liquid in the pan.
- Stir in the diced pepper and tomato and season to taste.
Cook the flatbreads
- Divide the dough into 4 equal-sized pieces and roll each one out on a floured surface until it is about the size of the base of your frying pan.
- Heat the pan and lightly oil and when the pan is very hot place a flatbread in the pan and cook for 1–2 minutes. When you see the breads start to bubble up and that the underside is begining to brown flip over and cook the other side until golden.
- Place on a plate and cover with a clean tea towel while cooking the remaining flatbreads. Repeat with the other breads lightly greasing the pan if required in between cooking each flatbread.
- Heat the grill to high and arrange the flatbreads on a baking tray. Spread the lamb mixture over the top and grill for 2-3 minutes.
- While the breads are under the grill, stir 1 tbsp chopped mint into 100ml (4floz) yogurt. Serve drizzled over the flatbreads and sprinkle with chopped fresh mint.
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