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.
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
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