SPICY-LAMB FLATBREADS WITH YOGHURT & CHILLI

Whether you’re cooking for one, two or the whole crew, you know everyone will happily dig into to these delicious spicy lamb flatbreads, serve with a simple salad dressed with olive oil and lemon juice.

Prep:
45 minutes
Cook:
30-35 minutes
Serves:
4

Ingredients

For the flatbreads:

300g plain flour, plus extra for dusting

1 teaspoon baking powder

1½ teaspoon sea salt

190ml iced water

3 tablespoons Kadoya sesame oil

1 cup shallots, finely sliced

For the lamb:

2 tablespoons vegetable oil, plus extra for frying

3 garlic cloves, crushed

500g Fresh Meats lamb mince

1 teaspoon Farro herbs chilli powder

1 teaspoon Farro herbs cumin seeds

1 teaspoon Farro herbs ground coriander

To serve:

250ml Zany Zeus Greek yoghurt

2 teaspoons Farro herbs chilli flakes

1 cup Farro herbs fresh coriander, leaves picked

lemon wedges, to serve

Method

For the flatbreads: Combine flour, baking powder, salt, and water in a bowl and mix until well combined

Turn out onto a floured surface and knead for 4-5 minutes until smooth

Let rest for 30 minutes

Divide the dough into 4 pieces

Roll out each piece into a 18cm round

Brush with sesame oil and sprinkle with shallots

Roll into a log shape and coil each log into a round

Dust with flour and roll back out into 18cm rounds

Heat a little of the vegetable oil in a non-stick frying pan and cook the flatbreads in batches for 1-2 minutes on each side until golden

Drain on paper towel and keep warm

For the lamb: Heat remaining vegetable oil in a medium sized fry pan

Add garlic and cook for 1 minute

Add beef, chilli, cumin, and ground coriander

Cook the mince while breaking up with a wooden spoon so it is crumbly and brown all over for about 8-10 minutes or until meat is cooked through

To serve: Pile the spicy beef on top of flatbreads and top with yoghurt

Sprinkle with chilli flakes and coriander leaves and serve with lemon wedges and a mesclun salad on the side