Quick flatbread with spiced lamb and tahini

Quick flatbread with spiced lamb and tahini

By
From
Roasting Tray Magic
Serves
2-4
Cooking time
40 mins
Photographer
Faith Mason

Even though you’re making the dough from scratch, this is very easy and really doesn’t take long. Serve with a simple salad of sliced red onion, soaked in water for 10 minutes and then drained, mixed with loads of chopped coriander, lemon juice and extra virgin olive oil.

Ingredients

Quantity Ingredient

For the flatbread:

Quantity Ingredient
120g plain flour, plus extra for dusting
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 scant teaspoon dried oregano
120g greek yoghurt

For the topping:

Quantity Ingredient
100g canned chopped tomatoes
2 teaspoons tomato puree
3 garlic cloves, crushed
2 teaspoons aleppo or turkish (or other) chilli flakes
handful chopped flat leaf parsley leaves and fine stalks
1/2 lemon, finely grated zested
125g minced lamb
sea salt
freshly ground black pepper
4 tablespoons tahini

Method

  1. Preheat the oven to its highest setting. Line a 30 x 20 x 5-cm roasting tray with foil so that it overhangs the short sides and place it in the hot oven.
  2. For the flatbread, whisk the flour, salt, baking powder and oregano together in a mixing bowl. Gradually stir in the yoghurt to make a rough dough. Work the dough with your hands to incorporate the flour at the bottom of the bowl. Knead on a lightly floured work surface for a few minutes until smooth. Cover with a damp cloth and leave to rest.
  3. Meanwhile make the topping. Mix all the ingredients, except the tahini, together in a large bowl with a fork, breaking up the meat as much as possible, so everything is well amalgamated. Set aside.
  4. Roll out the dough on a lightly floured surface to make a rectangle slightly smaller than the roasting tray. Carefully remove the hot tray from the oven and lay the dough inside. Spread the top with the tahini right up to the edges (loosen it with olive oil if necessary – it needs to be spreadable). Scatter the meat mixture over the top, spreading it out and breaking up clumps with a fork.
  5. Bake for 12–15 minutes until the meat is browned and the bottom of the flatbread is slightly golden. Serve immediately.
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