Spring lamb flatbreads
Tools
Ingredients
flatbread dough
225 g
strong white bread flour
1 tsp
caster sugar
1 tsp
fine salt
7 g
fast-action dried yeast
225 g
greek yoghurt
3 tbsp
water
lamb topping
1 tbsp
olive oil
1/2
onion, diced
1 1
garlic clove, finely chopped
2 tsp
ground cumin
2 tsp
ground coriander
300 g
minced lamb
1 tbsp
finely chopped parsley
2 2
small tomatoes, deseeded and diced
To taste
salt and pepper
A handful of
toasted pine nuts
A small handful of
fresh mint, roughly torn
Step by step
To make the dough, place the flour, sugar, salt and yeast into the bowl of the KitchenAid Artisan Stand mixer fitted with the dough hook attachment and mix together for a few minutes until combined. Add the yogurt and the water and on slow/ medium speed mix together until a rough dough is formed. Turn the speed down to low and knead this mixture for about 10 minutes or until the dough is no longer sticking to the sides of the bowl (using a slow speed allows the gluten to properly develop, if you use a faster speed the dough will simply rip and toughen up). Place the dough into a lightly greased bowl and cover with clingfilm, setting aside for an hour or so or until doubled in size.
To make the topping, place the oil into a medium frying pan set over medium heat. Add the onion and cook for 5-10 minutes or until starting to soften. Add the garlic, cumin and coriander and cook for an another couple of minutes so the the garlic and spices are no longer raw. Add the minced lamb and cook, stirring occasionally until the meat is browned, then finish by adding the parsley, tomatoes and salt and pepper and cooking for another couple minutes or until the tomato is just staring to break down. Pour this mixture into a bowl and set aside.
Once the dough has risen, divide into 4 equal sized pieces. On a lightly floured surface roll each piece of dough into a flat oval, about 2-3mm thick. Place onto parchment lined baking trays and top with the cooled lamb mixture and a sprinkling of pine nuts. Bake in the preheated oven for about 12 minutes or until the flatbreads are golden brown around the edges. Allow to cool for a couple minutes before serving, finishing with a little fresh mint.
Best served warm but kept in a sealed container these will keep for up to two days after baking.