Fragrant lamb flatbreads

Fragrant lamb flatbreads

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(11 ratings)

Prep: 10 mins Cook: 18 mins


Serves 4
Make your own dough with the kids and serve up these fragrant flatbreads for a happy crowd. A healthy alternative to pizza

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal377
  • fat12g
  • saturates4g
  • carbs47g
  • sugars3g
  • fibre3g
  • protein22g
  • salt1.24g
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  • half a 500g pack bread mix - or make your own (see below)
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g lean minced lamb
  • 1 garlic clove, crushed
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • 2 tbsp natural yogurt
  • 2 tbsp pine nut
  • handful mint, chopped (or use a sprinkling of dried)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dough

  • 250g strong white flour
  • ½ tsp salt
  • 1 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tsp easy blend yeast from a 7g sachet



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 150ml warm water


  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.

  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.

  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.

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Comments (15)

elbha1's picture

What does this mean, leave to rise before cooking?! Novice alert . .
Leave in a warm place to rise for 15 mins before serving.

aureliecjohnson's picture

Got rid of some of the fat by cooking the mince separately. Great but would recommend using more meat, as not quite enough for 4 people.

imicola's picture

Quite nice for a mid week meal - pretty easy (even when making your own bread dough) and the lamb was very tasty. It was a little greasy however, but then it wasn't lean mince I used and I did expect it to be a bit oily! Served it with turkish aubergine and garlice yogurt to add in some veg.

swells1408's picture

Easy to make although I found it bit bland , I would probably add chilli next time to spice it up a little. On the plus side it made enough for about 8 :)

stavrosian's picture

This was very nice. If you made it and either your bread was tough, your meat was bland, or the whole thing was greasy, it's probably because you did it wrong, not a problem with the recipe. Either you didn't knead/prove the dough properly, you didn't season the meat mixture well enough, or you failed to notice that the recipe stipulates using lean mince.

mother_ship's picture

Not blown away by this, despite adding extra garlic as recommended, also found it a bit greasy, definitely be better with lean lamb mince.

ffowles's picture

Not the greatest - I found the meat quite bland and like another reviewer used home made dough and it didn't rise and was a bit tough. The kids turned their noses up too - although that's nothing unusual.

pewter's picture

definately needed more veg - tad greasy for me

bowley1's picture

Very nice even nicer the day after - heated up one for my lunch the following day and had it with Salad - Delicious

traciekan's picture

yummmmmy. i added some chilli flakes which gave it a zing served with a tomato and mozzarella salad just to confuse the cultures and it worked a treat

nixkitz's picture

I love this recipe!! I enjoy making bread (did my own version) so finally my partner has benefited from home made piza whilst I have this 'healthier' version! The cumin/yoghurt/garlic topping was a revelation.

natashajoyner's picture

I took SRWood's advice and reduced the amount of yogurt, (only used 1.1/4tbsp) and had no soggy bread!

I also added some diced courgette and fresh tomato which worked really well.

omfmcmahon's picture

Good for a weekend lunch. Used homemade dough that didn't really rise enough in the time stated so was a bit too crisp.
Bought 500g of mince so made some mini burgers with cumin and an egg to bind. Grilled for 10 mins then froze. Hope to have in pittas for lunch tomorrow with some mint and yoghurt!

cheryl654's picture

Made this and my kids loved it. Bit like pizza for them. Would add a bit of chilli next time for me and my partner though.

srwood's picture

Made this recipe a few weeks ago and my boyfriend has been asking for it again ever since. I would reduce the amount of natural yogurt that you include as it can make the bread soggy, if the meat mixture is too wet.

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