Lamb Flatbreads

Cook Time 1 hour plus resting time

Makes 6

Ingredients

225g bread and pizza plain flour

60ml extra virgin olive oil, plus extra to drizzle

125 ml boiling water 

Pinch of salt

Meat topping

1 large red onion, chopped, plus extra to garnish

2 tbsp pepper paste

1 tsp baharat 

1 tsp paprika

1 tomato, chopped, plus extra to garnish

3 sprigs of parsley, plus extra to garnish  

500g lamb mince

Pinch of salt

To Serve

1 dollop of yoghurt

Pomegranate molasses, to garnish 

Method

For the flatbreads, combine plain flour, water, salt, and olive oil in a mixer fitted with a dough hook. Mix for 3-4 minutes until combined and a soft ball of dough forms. Tip out onto a bench and knead again for a minute. Then place into a bowl and rest for 1 hour.

For the topping, add the onion, pepper paste, baharat, paprika, chopped tomato, and parsley into a food processor and blend until finely chopped. Place into a bowl with the lamb mince and a good pinch of salt and combine until a sticky paste-like mixture forms. Chill until ready to use.

Preheat the oven to 210°C.

Divide the dough into 6 pieces. Knead each ball and then roll it into rough circles the size of a small pizza.

Spread a thin layer of the mixture onto each flatbread. Place on trays lined with baking paper (you may need to cook them in batches), drizzle with olive oil and bake for 10-12 minutes until crisp.

Top with yoghurt, a drizzle of molasses, extra tomato, parsley and onion. Fold together.