Greek-style Lamb Flatbreads with Mint and Pomegranate

In Recipes by Sue Marshall

Makes 8 topped flatbreads. “I used to buy these flatbreads from a tiny bakery on the corner of my street in Beirut. Freshly cooked to order, they were the best snack ever, straight from the oven, rolled up and devoured.” – Sophie Michell

For the flatbreads
400g strong bread flour or Italian 00 plain flour, plus extra for dusting
1 medium free-range egg, beaten
250g Classic Greek yoghurt
3 tablespoons olive oil, plus extra for oiling
Sea salt

For the lamb topping
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground allspice
Pinch of ground cumin
Pinch of ground coriander
1 tablespoon tomato puree
1 tablespoon pomegranate molasses, plus extra to drizzle (optional)
200g Classic Greek yoghurt
Freshly ground black pepper

To serve
3 tablespoons pine nuts a small handful of chopped mint
100g pomegranate seeds
Green herb salad

For the flatbreads, mix the flour, egg, yoghurt and olive oil together in a medium bowl. Season with salt and knead to form a smooth dough. Cover and chill in the fridge until needed.

For the lamb topping, heat the oil in a large saucepan over a medium heat, add the onion, garlic and lamb and stir until well combined. Cook for 10 minutes, stirring occasionally, until the ingredients start to turn golden and come together. Add the spices, cook for a few more minutes, then add the tomato pur.e and season with salt and pepper. Stir in the pomegranate molasses, then remove the pan from the heat.

Preheat the oven to 180°∆C/gas mark 4.

Take the flatbread dough from the fridge and turn it out onto a lightly floured surface. Roll the dough into a ball, then divide it into 8 pieces (for medium-sized flatbreads) or 24 pieces (for bite-sized flatbreads). Roll each piece into a circle, flatten it with the heel of your hand and then roll into a thin disc with a rolling pin. Place the discs onto baking trays and spread some of the lamb mixture over the top. Spread some yoghurt over the lamb and bake for 15 minutes, or until crisp and golden.

Remove from the oven and serve topped with the pine nuts, mint and pomegranate seeds. Drizzle the lamb flatbreads with the extra pomegranate molasses, if using, and serve with a green herb salad.

Recipe taken from Greek Yogurt Cookbook by Sophie Michell. Published by Kyle Books. Photographed by Emma Lee.

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