Lebanese lamb flatbread (2024)

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• Published:1 Apr 15
• Updated:18 Mar 24

• Test kitchen approved

Think pizza crossed with Middle-Eastern spices and you’ve got James Martin’s irresistible lamb flatbread recipe. Made with chilli and lots of fresh herbs it’s a taste-bomb of flavours.

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Ingredients

For the pizza dough

• 400g ‘00’ flour, plus more to dust
• 100g fine semolina flour
• ½ tsp salt
• 1½ tsp caster sugar
• 7g sachet fast-action yeast
• 325ml warm water

For the topping

• 1 tbsp vegetable oil
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp baharat
• 500g British lamb mince
• 75g sultanas
• 300ml chicken stock
• 250ml natural yogurt
• 2 green chillies, finely chopped
• Leaves from 4 fresh mint sprigs
• Leaves from 16 fresh coriander sprigs

Method

1. For the dough, put the flours, salt and sugar into a large bowl and stir. Mix the yeast with a little of the water in a jug to form a paste, then add the rest of the water to the jug so the yeast dissolves. Make a well in the centre of the flour and pour in the yeasted water, gradually mixing to form a soft dough. Tip out andknead on a lightly floured work surface until smooth and elastic.
2. Divide into 4 even pieces and roll into balls, then put on a tray, cover and leave to rise for 1 hour or until doubled in size.
3. Meanwhile, for the topping, heat a sauté pan, add the oil, shallot, garlic and spices, then fry for 2 minutes. Add the lamb and cook over a high heat, turning often and breaking up with a wooden spoon, until browned all over.

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4. Add the sultanas and chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes or until the mince is tender and the stock has nearly all evaporated. Taste and season with salt and pepper, then leave to cool.
5. Heat the oven to as high as it will go. Put a heavy baking tray or pizza stone in the oven to heat up.
6. Roll each piece of dough out on a lightly floured surface into an oval or oblong about 20cm x 15cm, and about 5mm thick, then put onto an upturned floured baking tray. Cover the bases with the lamb mixture, then evenly scatter with the yogurt and chillies and some seasoning.
7. Slide the flatbreads onto the hottray or stone (you may have to cook in batches). Bake for 5-10 minutes until golden and crisp. Scatter with the herbs and serve immediately.

Nutrition: per serving

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