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Ingredients
Method
- For the dough
- 250g strong bread flour
- 1 tsp sugar
- 1⁄2 tsp salt
- 7g dried yeast
- 150ml warm water
- For the topping
- 1 onion, finely chopped
- 250g lamb mince
- 1 garlic clove, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp pine nuts
- 2 tbsp natural yoghurt
- Preheat your oven to 220C. Start things off by making your flatbreads - don’t worry, it’s a piece of cake! Simply mix together the flour, yeast, salt, and sugar. Slowly add the warm water, until it comes together as a dough. Knead the dough for 3-4 minutes, until stretchy and smooth, then roll out into a 4 large flatbread-like shapes.
- In a bowl, mix together the lamb, onion, garlic, spices and yoghurt, and add plenty of seasoning.
- Crumble the meat mixture over the top of the flatbreads, leaving some space around the ages, and leave in a warm place to rise slightly for 15 minutes. Scatter the pine nuts over the top, and bake in the oven for 20 minutes - you want the bread to be baked and golden, and the lamb browned and slightly crispy. Serve with whatever dips or extras you fancy - yum!
45 mins
4 serving
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