Lebanese lamb flatbread
A delightful dish for the whole family, don’t be put off because it looks like a lot of work. It only really consists of 3 phases: make the dough, make topping, cook together. But also can be a great one to include the kids and get them in to cooking, this should be enough to feed 8 people.
For the dough
- 500g type ‘00’ flour or extra strong bread, plus extra for dusting
- ½ tsp salt
- 1½ tsp caster sugar
- 7g sachet fast-action yeast
- 325ml/11fl oz warm water
For the topping
- 500g lamb mince
- 300ml chicken stock
- 75g sultanas
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tube of Eastern spice provided in the pack
- 1 250g tin of Chick peas
- 2 med sized chillies, finely chopped
- salt and freshly ground black pepper
- 3 fresh mint sprigs, leaves only
- 15 coriander sprigs, leaves only
- 1 pomegranate
If you are short on time you could also buy a garlic flat bread, but if you have time its great fun to make with the kids.
1.For the dough, the day before you want to eat the flatbreads, mix the flours, salt, and sugar in a large bowl.
- In a jug, mix the yeast to a paste with a little of the water, then stir in the remaining water until the yeast has completely dissolved. Make a well in the centre of the flour mixture and pour in the yeasted water, gradually bringing the flour into the wet mixture, until all the flour has been incorporated and the mixture has come together as a soft dough.
- Turn out the dough onto a lightly floured work surface and knead well until smooth and elastic.
- Divide the dough into four equally sized pieces and roll each into a ball. Place the dough balls onto a lightly greased baking tray, cover with a loose sheet of cling film or a clean tea towel, and leave to prove in the fridge for 24 hours.
- When the dough has proved (doubled in size), make the topping.
2.For the topping, heat the oil in a frying pan over a medium heat. Add the shallot, garlic and spices and fry for 1-2 minutes, or until softened. Add the lamb mince and increase the heat to high. Fry for 4-5 minutes, breaking up the mince with a spoon and stirring frequently, until browned all over.
- Add the sultanas, chickpeas, chilli, and chicken stock to the pan and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 18-20 minutes, or until the lamb is tender and the liquid has almost all evaporated. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat and set aside to cool completely.
- Preheat the oven to 200- 250°C. Use a pizza pan with holes to keep it crispy but a sheet of grease-proof paper to stop any leaks.
3.Roll each piece of dough out onto a lightly floured work surface into an oval roughly 20x15cm/8x6in, and about 0.5cm/¼in thick.
- Spread the lamb mixture onto the dough bases, Transfer the flatbreads, in batches if necessary, to the baking tray and cook for 5-10 minutes, or until the bases are golden-brown and crisp. Remove from the oven and sprinkle with the herbs and I used some pomegranate to add colour and that hint of sweetness. Serve immediately.