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A Middle-Eastern inspired spice paste forms the flavour base for this lamb flatbread, infusing garlic, mint, parsley and plenty of warming spices. Perfect sharing dinner for any night of the week...
Making the dough
Fit the Dough Tool.
Add milk, water and olive oil into a jug and stir to combine.
Add flour, yeast, sugar and salt into the appliance bowl.
While the machine is running, pour in the milk mixture – 1 minute, speed 2.
Place the dough on a lightly floured work surface and knead until smooth for 5 minutes.
Grease a medium bowl with 1 Tbsp of olive oil and place the dough in the bowl.
Cover with plastic wrap and prove until doubled in size for 1 hour.
Clean the appliance bowl and fit the Knife Blade.
Add onion, garlic, mint, parsley, tomato purée, coriander, paprika, cumin, pepper, salt, water and olive oil into the appliance bowl.
Mix – 30 seconds, speed 2.
Then add lamb mince.
Mix – 30 seconds, speed 2.
Line a large baking tray with parchment paper.
Place the dough on a lightly floured work surface and flatten with your hands.
Using a rolling pin, roll the dough into a 60 cm long oval, about 30 cm wide at the centre.
Place the shaped dough on the baking tray.
Spread the lamb mixture onto the dough, leaving a 5 cm border around the edges.
Brush the edges with water and fold the sides in, pressing to seal and create a crust around the lamb mixture.
Cover with a kitchen towel and let rest for 20 minutes.
Preheat the oven to 220ºC.
Place the baking tray in the oven and bake for 20 minutes, 220ºC.
Remove from the oven and let cool for 5 minutes.
Drizzle with yoghurt, sprinkle with parsley, mint and pomegranate seeds.
Serve
A Middle-Eastern inspired spice paste forms the flavour base for this lamb flatbread, infusing garlic, mint, parsley and plenty of warming spices. Perfect sharing dinner for any night of the week...
Making the dough
Fit the Dough Tool.
Add milk, water and olive oil into a jug and stir to combine.
Add flour, yeast, sugar and salt into the appliance bowl.
While the machine is running, pour in the milk mixture – 1 minute, speed 2.
Place the dough on a lightly floured work surface and knead until smooth for 5 minutes.
Grease a medium bowl with 1 Tbsp of olive oil and place the dough in the bowl.
Cover with plastic wrap and prove until doubled in size for 1 hour.
Clean the appliance bowl and fit the Knife Blade.
Add onion, garlic, mint, parsley, tomato purée, coriander, paprika, cumin, pepper, salt, water and olive oil into the appliance bowl.
Mix – 30 seconds, speed 2.
Then add lamb mince.
Mix – 30 seconds, speed 2.
Line a large baking tray with parchment paper.
Place the dough on a lightly floured work surface and flatten with your hands.
Using a rolling pin, roll the dough into a 60 cm long oval, about 30 cm wide at the centre.
Place the shaped dough on the baking tray.
Spread the lamb mixture onto the dough, leaving a 5 cm border around the edges.
Brush the edges with water and fold the sides in, pressing to seal and create a crust around the lamb mixture.
Cover with a kitchen towel and let rest for 20 minutes.
Preheat the oven to 220ºC.
Place the baking tray in the oven and bake for 20 minutes, 220ºC.
Remove from the oven and let cool for 5 minutes.
Drizzle with yoghurt, sprinkle with parsley, mint and pomegranate seeds.
Serve