| Servings: 6 people | Recipe course: Breads | Total time (min.): 155 |
Milk (warm) 200ml
Water (warm) 50ml
Dried active yeast 1 tsp
Sugar 1 tsp
Plain flour 350g
Salt 2 tsp
Vegetable oil (plus some for greasing) 100ml
Olive oil 1 tbsp
1 Onion (peeled, trimmed, roughly chopped)
2 Garlic, cloves (peeled, crushed)
1 Red bell pepper (de-stalked, seeds removed, cut into 1cm cubes)
Lamb mince broken up 300g
Tomato puree 1.5 tbsp
Ground coriander 2 tsp
Smoked paprika 2 tsp
Ground cumin ½ tbsp
Ground black pepper ½ tsp
Egg yolk 1
Milk ½ tbsp
Yoghurt ½ tbsp
Nigella seeds 2 tsp
Sesame seeds 2 tsp
Feta cheese (crumbled) 80 g
½ Red onion (peeled, trimmed, finely sliced rings)
Fresh mint (de-stalked, finely chopped) 30g
Fresh parsley (de-stalked, finely chopped) 20g
Lemon wedges (as needed)
Olives (as needed)
1- Fit the Mixer bowl on the machine and attach the dough tool.
2- Add the 200ml warm milk, warm water, yeast and sugar into the mixer bowl.
3- Start the machine on speed 1, mix for 30 seconds to combine.
4- Allow 5-10 minutes for the yeast to become active.
5- Add the flour 1tsp salt and vegetable oil into the mixer bowl.
6- Start the machine on Min speed for 2 minutes, then increase to speed 1 for 6 minutes until the dough is smooth and homogenous.
7- Transfer the dough into a large mixing bowl greased with oil, cover and allow to prove for 1 hour.
8- Meanwhile make the spiced lamb topping.
9- Add the olive oil into a frying pan, place over a medium high heat.
10- Once the pan is hot, add the onions and garlic, sauté for 5 minutes, or until the onion is soft and translucent.
11- Add the red pepper and sauté for 5 minutes.
12- Fry the lamb mince for 5 minutes until browned.
13- Add the tomato puree, ground coriander, smoked paprika, ground cumin, seasoning into the frying pan, stir to combine and allow to cook for a further 5-10 minutes.
14- Transfer the meat mixture into a medium mixing bowl, set aside to cool whilst you shape the bread dough.
15- Transfer the dough onto a lightly floured worksurface.
16- Use your hands to flatten the dough on the work surface, then transfer to a lined baking tray.
17- Shape into a large rectangle or oval shape by stretching the edges of the dough outwards and using your fingertips to flatten the dough.
18- Use the blunt edge of a knife to draw parallel lines across the dough then four more perpendicular to those to make a criss-cross pattern.
19- Cover with a damp tea towel.
20- Set aside for 20 minutes to prove.
21- Preheat the oven to 200°C.
22- In a small bowl, combine the egg yolk, ½ Tbsp milk and yogurt
23- Using a pastry brush top the bread with the glaze.
24- Sprinkle the nigella seeds and sesame seeds over the bread.
25- Bake for 15 minutes, then remove from the oven and top with the spiced lamb mixture.
26- Crumble the feta and red onion on top of the lamb mixture, then return the flatbread to the oven for a further 10 minutes, or until golden brown.
27- Remove from the oven and garnish with freshly chopped mint and parsley.
To Serve
1- Cut the flatbread into portions and serve with lemon wedges and olives.