Name: Fragrant lamb flatbreads
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: half a 500g pack bread mix - or make your own (see below); 1 onion finely chopped; 250g lean minced lamb; 1 garlic clove crushed; 1 tsp ground cumin; 1 tsp ground coriander; 2 tbsp natural yogurt; 2 tbsp pine nut; handful mint chopped (or use a sprinkling of dried); 250g strong white flour; ½ tsp salt; 1 tsp sugar; 1 tsp easy blend yeast from a 7g sachet; 150ml warm water

Home
Recipes
Fragrant lamb flatbreads

Fragrant lamb flatbreads

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 18 mins

A star rating of 3.9 out of 5.13 ratingsRate

loading...

Make your own dough with the kids and serve up these fragrant flatbreads for a happy crowd. A healthy alternative to pizza

Easily halved

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

half a 500g pack bread

mix - or make your own (see below)
1 onion

finely chopped
250g lean minced lamb
1 garlic clove

crushed
1 tsp ground cumin
1 tsp ground coriander
2 tbsp natural yogurt
2 tbsp pine nut
handful mint

chopped (or use a sprinkling of dried)

For the dough

250g strong white flour
½ tsp salt
1 tsp sugar
1 tsp easy blend yeast

from a 7g sachet
150ml warm water

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal377
fat12g
saturates4g
carbs47g
sugars3g
fibre3g
protein22g
salt1.24g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.
step 2

In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.
step 3

FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.

Recipe from Good Food magazine, April 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now