Lamb Flatbreads with Peter Sidwell #LoveYourKitchen

Mix 500 grams of strong white flour, 1 teaspoon of salt, 350 mils of water, and 1 sachet of yeast in a mixer for 10 minutes.

Let the dough rest for 30 minutes until aerated and proved.

Toast cumin seeds and coriander seeds in a dry nonstick pan until fragrant.

Remove the skin from lamb sausages and place the meat in a bowl.

Chop 1 red chili into matchsticks and then finely chop.

Chop dried apricots into small pieces.

Roll up fresh mint leaves and slice them finely.

Add the toasted spices to the lamb mixture and mix with a wooden spoon.

Drizzle extra virgin olive oil over the lamb mixture to loosen it up and set aside.

Dust the proved bread dough with flour and knead briefly to knock out air.

Divide the dough into 4 or 5 portions and shape each into a round ball.

Roll out each portion into a thin flatbread, ensuring it is not too thick.

Preheat a baking stone in the oven for 1 hour.

Place the flatbread on the hot baking stone and cook for 3-4 minutes.

Prepare a Greek salad by dicing beef tomatoes and placing them in a bowl.

Add red wine vinegar, olive oil, and dried oregano to the tomatoes.

Chop red onion finely and add to the salad.

Add black kalamata olives and diced feta cheese to the salad.

Mix the salad gently with a spoon and top with fresh mint and rocket leaves.

Remove the flatbread from the oven and place it on a serving plate.

Spread the lamb mixture over one half of the flatbread.

Squeeze half a lemon over the lamb and drizzle with olive oil.

Add a twist of black pepper and fold the flatbread over to serve.

Equipment Needed

Spice Level:

Dietary

Allergens