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, questions and tips

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2nd Apr, 2013
What does this mean, leave to rise before cooking?! Novice alert . . Leave in a warm place to rise for 15 mins before serving.
2nd Jan, 2013
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.
13th Sep, 2012
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.
9th Jun, 2012
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 :)
8th Aug, 2011
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
6th Jul, 2010
Not blown away by this, despite adding extra garlic as recommended, also found it a bit greasy, definitely be better with lean lamb mince.
14th Apr, 2010
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.
17th Nov, 2009
definately needed more veg - tad greasy for me
10th Oct, 2009
Very nice even nicer the day after - heated up one for my lunch the following day and had it with Salad - Delicious
11th Jun, 2009
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


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