Flatbreads with Spicy Lamb by M. Kuehn

posted in: RECIPES 0
I really love making these. I’ve used both raw and cooked lamb in the past and have come to the conclusion that using (leftover) lamb and mincing works best.
TIP Please give making flat breads from scratch a go. Don’t be tempted to buy ready made. They aren’t nearly as good and are very straightforward to knock up.
Pre-heat the oven to 240oC
For the flat breads (makes four)
175gr plain flour
125 ml water
1 tsp sea salt
1 tsp dried yeast
1 tbs virgin olive oil
200gr cooked lamb, minced or blitzed in a food processor
1 red onion, diced
1/2 a red pepper, finely diced
1/2 a green pepper, finely diced
2 fat clove of garlic, crushed
2 medium red chili, finely sliced
handful of flat leaf parsley, chopped
juice of a lemon
good pinch of sea salt
2 tbs of olive oil

Make the flat breads.
Sift the flour and salt into a bowl. Add the yeast and make a well in the middle. Add the water and oil and bring together to make a dough. Knead for about three minutes on a floured board.

Leave for about an hour in the bowl, covered. knock back the dough and knead for another five minutes. Make four dough balls and leave to rise again for ten minutes, covered.

In a frying pan, fry the onion, peppers, chili in the olive oil. After a minute, add the garlic and fry for another thirty seconds. Place the pepper mixture in a bowl and mix thoroughly with the lamb. Squeeze in the juice.

Roll out the dough balls with a rolling pin till very thin. Lightly flour a large (or two medium) baking sheets, divide the mixture into four and spread onto the bread.

Bake for between seven and nine minutes, or just when the bread is nicely browned.
Sprinkle with the flat leaf parsley and serve immediately.

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