The BBC Good Food logo
Fragrant lamb flatbreads

Fragrant lamb flatbreads

A star rating of 3.9 out of 5.13 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
low insalt1.24g


  • 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


  • 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?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.13 ratings

Sponsored content