Lamb Flatbread
Our lamb flatbread recipe is so easy to make, kids will love kneading and rolling out the dough and the whole family can enjoy this delicious treat. It is fresh and flavoursome thanks to the addition of flatleaf parsley and a squeeze of lemon juice just ahead of folding the flatbread and enjoying your work!This recipe isn't impossible to make without a food processor but it would take a lot longer and I have never tried it. If you don't have a food processor you could grate the onions and finely chop the peppers - use a rocking knife if you can get your hands on one.
Ingredients
Flatbread Ingredients
- 350 g strong bread flour
- 1 tsp salt
- 2 tsp fast action yeast
- 2-3 tbsp olive oil
- 250 ml warm water make sure your water is a comfortable temperature when you dip your fingers in. If it is too hot add a touch of cold water.
Topping ingredients
- 6 cloves garlic
- 1 white onion quartered
- 1 red onion quartered
- 1 red pepper roughly chopped into big chunks
- 1 green pepper roughly chopped into big chunks
- 1 yellow pepper roughly chopped into big chunks
- small bunch of flat leaf parsley shredded
- 1/2 tsp dried chilli flakes
- 350 g minced lamb
- 1-2 tbsp tomato puree I use this to bind the mix and for flavour
- salt and pepper to taste
Instructions
- Put ythe flour, yeast and salt in a bowl. Keep the salt away from the yeast.
- Add the olive oil to the water and pour it over the flour. Mix to form a dough and then tip it out on to the side and knead for five minutes.
- Once kneaded set aside for 30 mins
- Meanwhile in a food processor add your peppers, onions and garlic and blitz until all the ingredients are finely chopped. You do not want to make a puree so be careful not to go too far.
- Tip the onions, peppers and garlic into a sieve and strain all of the water out until the mix is dry. You can do this really quickly in a clean tea towel which is what Rick Stein does.
- Add the shredded flat leaf parsley and mix. I separated some at this stage as I was making some without the chilli for the children.
- Add 1/2 teaspoon of dried chilli flakes, the minced lamb and tomato puree, a touch of salt and a grind of pepper and give it all a good mix then set it aside.
- When your dough has risen split it into 8 smaller balls. I shape my dough into a sausage to do this so that the dough balls are even.
- Roll out your dough balls one at a time. Don't worry if your flatbreads are of different shapes and sizes. So long as they aren't too thick or thin shape doesn't matter. Aim to go as thin as you can so you can still pick it up and handle it without it splitting.
- Transfer your flatbread on to some greaseproof paper or a silicone baking sheet if you have one. Then add a spoonful of the lamb mix to the dough. Depending on the size of your dough you may need less or more. Then using your fingers and the palms of your hands press down to force the mix to spread evenly across the dough.
- Transfer to a baking tray. Bake in the oven for 7-8 minutes at 220ºC Fan/475F/GM 9 – ovens vary as do shapes and sizes of flatbreads so keep an eye on them and adjust accordingly. I always set a timer because it is easy to forget about them and an extra minute can make all the difference.
- Serve with a squeeze of lemon juice and more flatleaf parsley. I also make some salad and cucumber dip and I dressed some onions in salt and lemon juice. Fill your flatbread with whatever you like and then fold and enjoy!