This Spiced Lamb and Mint Flatbread recipe is full of flavour and make a delicious meal or party food. They have an easy crispy base and are topped with spiced lamb mince, zesty fresh lemon and a mint and yogurt dressing.
Many elements of this dish can be prepared in advance. The lamb mince mixture and the yogurt dip can both be prepared up to the day before and left, covered, in the fridge until the flatbread dough is ready.
This recipe makes four good size flatbreads. However, as mince usually comes in packets of 400g, I normally double the recipe to make eight and freeze four. To do this: make the flatbreads to step 10 and separate each flatbread with greaseproof paper, wrap in foil and freeze flat. When you want to use them, bake from frozen for 30 - 35 minutes.
Aleppo pepper has an amazing flavour and can easily be found in the grocery store. If you want to substitute it, you can use Ancho pepper, or a little chilli pepper, or increase the paprika and chilli flakes. But I do recommend having the Aleppo as it adds a great, subtle flavour to a variety of dishes.
The yogurt dip is, I admit, a small cheat. However, if you prefer, you can mix in some fresh mint instead or use homemade yogurt to assuage the guilt. Personally I love to have ways to use up mint sauce as I always have it left over from a lamb roast and I hate waste!
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Spiced Lamb and Mint Flatbread
Ingredients:
Flatbread:
350g Strong bread flour
1tsp Dried yeast
1/2tbs Sugar
225ml Warm water
1tbs Olive oil
Topping:
1tbs Olive oil
1 white onions, diced
2-3 Cloves of garlic, diced
200g Minced Lamb
1tsp Aleppo pepper (Ancho pepper can be used instead)
2tsp Smoked paprika
1/2tsp Dried chili flakes
3/4tsp Dried mint
4tbs Tomato puree
2tbs pin nuts (optional)
1 Small bunch fresh mint
1 Lemon
Yogurt Dressing:
125g Plain yogurt
25g Mint sauce
Method:
In a large mixing bowl place yeast, sugar and water. Leave aside for 10 minutes.
Sift into yeast mixture the flour, salt and oil and combine until a rough dough is formed.
Knead the dough either by hand for approx. 8 minutes or until a smooth, stretchy dough is formed. Alternatively, use a stand mixer fitted with a dough hook for about 5 minutes.
Cover the bowl and leave the dough in a warm place for an hour or until doubled in size.
While the dough is proofing, prepare the topping: heat the oil in a frying pan and add the onions, cooking on a medium to low heat until softened. Add in the garlic and cook for a further 30 seconds to 1 minute. Set aside and cool.
Place the uncooked lamb into a bowl and add the spices, the dried mint and tomato puree. Season generously with salt and pepper.
Turn the oven on and set to 200°C (392°F). Prepare two baking sheets with greaseproof paper. Set aside.
Knead dough and portion out into 4 equal pieces.
Roll out each piece of dough into a thin disc approximately 8cm in diameter.
Add the cooled onion and garlic into the mince, mix well and spread a layer of meat on each flatbread.
Top with pine nuts, if using, and bake in the oven for 15-20 minutes.
In a small bowl mix the yogurt with the mint sauce.
Serve the flatbreads straightaway and drizzle with the yogurt dressing, a generous squeeze of lemon and a sprinkling of chopped fresh mint.