Lamb Flatbreads

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Serves 6 · Ready in 60 min

Soft, warm flatbreads loaded with flavorful seasoned lamb, fresh salad, and your favorite sauces. This easy meal is packed with savory goodness, fresh textures, and plenty of flavor in every bite. Perfect for a quick weeknight dinner, casual lunch, or sharing with family and friends. Simple to make, satisfying, and always a crowd-pleaser.

Recipe

Serves 6 · Total 60m

Ingredients

• 225g bread and pizza plain flour
• 60ml extra virgin olive oil, plus extra to drizzle
• 125 ml boiling water
• Pomegranate molasses, to garnish
• 1 dollop of yoghurt, to garnish
• Pinch of salt

Meat topping

• 1 large red onion, chopped, plus extra to garnish
• 2 tbs pepper paste
• 1 tsp baharat
• 1 tsp paprika
• 1 tomato, chopped, plus extra to garnish
• 3 sprigs of parsley, plus extra to garnish
• 500g lamb mince
• Pinch of salt

To Serve

• Yoghurt
• Molasses, to drizzle

Method

1. For the flatbreads, combine plain flour, water, salt, and olive oil in a mixer fitted with a dough hook. Mix for 3-4 minutes until combined and a soft ball of dough forms. Tip out onto a bench and knead again for a minute. Then place into a bowl and rest for 1 hour.
2. For the topping, add the onion, pepper paste, baharat, paprika, chopped tomato, and parsley into a food processor and blend until finely chopped. Place into a bowl with the lamb mince and a good pinch of salt and combine until a sticky paste-like mixture forms. Chill until ready to use.
3. Preheat the oven to 210°C. Divide the dough into 6 pieces. Knead each ball and then roll it into rough circles the size of a small pizza.
4. Spread a thin layer of the mixture onto each flatbread. Place on trays lined with baking paper (you may need to cook them in batches), drizzle with olive oil and bake for 10-12 minutes until crisp.
5. Top with yoghurt, a drizzle of molasses, extra tomato, parsley and onion. Fold together.