Fragrant lamb flatbreads

10-30 minutes 4 servings 400 kcal or less bread cumin dough flatbread ground coriander lamb mains make ahead mince minced lamb mint natural yogurt pine nut pine nuts quick yeast

N/A

Source

Ingredients

half a 500g pack bread mix - or make your own (see below)

1 onion , finely chopped

250g lean minced lamb

1 garlic clove , crushed

1 tsp ground cumin

1 tsp ground coriander

2 tbsp natural yogurt

2 tbsp pine nut

handful mint , chopped (or use a sprinkling of dried)

250g strong white flour

½ tsp salt

1 tsp sugar

1 tsp easy blend yeast from a 7g sachet

150ml warm water

Method

Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.

In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.

FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.