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

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

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.