Easy lamb flatbreads
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.
Servings 4
Calories 684kcal
Equipment
- Heavy based frying pan or griddle
- rolling pin
- baking sheet
Ingredients
for the flatbreads
- 325 g plain flour all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 3 tablespoon olive oil extra virgin plus extra for greasing
- 200 ml water
for the topping
- 400 g lean minced lamb
- 2 cloves garlic crushed
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoon paprika
- 1 large tomato deseeded and chopped
- 1 red pepper seeded and chopped
- 100 ml natural yogurt
- 1 tablespoon chopped mint plus extra mint to sprinkle
- salt and freshly ground black pepper
Instructions
To make the flatbreads
- Place 325g (11oz) flour and ½ teaspoon salt in a mixing bowl and make a well in the centre.
- Pour 3 tablespoon 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 teaspoon ground coriander 2 teaspoon paprika and 1 teaspoon 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.
To complete
- 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 tablespoon chopped mint into 100ml (4floz) yogurt. Serve drizzled over the flatbreads and sprinkle with chopped fresh mint.
Notes
You may need to cook the flatbreads under the grill in batches.
Spice the mixture up with the addition of a little chilli powder or cayenne pepper.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)