Recipe: Lamb Yoghurt Flatbread
Crispy Yoghurt Flatbreads are an easier alternative to pizza
From beginning to end these yoghurt flatbreads can be pulled out of the oven and ready to eat in 30 minutes, which means no long dough-rising time like traditional pizza. Self-raising flour gives the flat dough lift which results in a light crunchy base.
Toppings
Many spices can be added to the flatbread dough and to the topping to enhance flavour, whether using meat or making a vegetarian version (such as this Za’atar Feta and Egg Flatbread).
Spices such as cumin pair well with aubergine, feta, halloumi, beef or lamb. Sumac goes with just about anything and if you don’t mind a touch of chilli-heat, harissa is a wonderful spice that boosts any ingredient into a flavoursome eating experience.
This Lamb Yoghurt Flatbread
Cumin, sumac and chilli are used in this recipe of Lamb Yoghurt Flatbread, then topped with mint, feta and delicious pickled red onions.
What you need to know about the flour yoghurt ratio
Yoghurt consistency changes with each brand. If the dough is too wet, add a little more flour to make it nice and firm. If the dough is too dry, add a little more yoghurt. You want a nice bouncy dough that is easy to roll out without sticking to surfaces.
Lamb Yoghurt Flatbread
Ingredients
- 180 g self-raising flour or 180g plain flour + 1.5 tsp baking powder
- 160 g yoghurt
- Good pinch sea salt
- 1 tsp garlic powder
Topping
- 100 g lamb mince
- 50 g baby spinach leaf
- 1 tsp cumin
- 1/2 tsp sumac
- 1/2 tsp dried chilli flakes
- 50 g feta
- 1 tbsp chopped mint
- 1 small red onion
- 2 tbsp red wine vinegar
- Sea salt
Instructions
- Preheat oven to 200°C
- Slice red onion thinly, then place in a small bowl with red wine vinegar, a good pinch of sea salt and 1 tablespoon of tap water. Mix together and set aside for later.
- Add the lamb mince, cumin, sumac, chilli flakes and 1/2 tsp of the garlic powder to a frying pan and fry until crispy. Set aside to cool.
- Place flour, yoghurt, salt and remaining 1/2 tsp garlic powder in a bowl and knead into a smooth ball of dough. Note: Yoghurt consistency changes with each brand. If the dough is too wet, add a little more flour until its firm and bouncy.
- Place flour, yoghurt, salt and garlic powder in a bowl and knead into a smooth ball of dough. Be careful not to over-knead otherwise dough will become too sticky to roll out. Also note: Yoghurt consistency changes with each brand so if the dough is too wet, add a little more flour to make it nice and firm. If the dough is too dry, add a little more yoghurt.
- Roll dough out as thin as possible without tearing. Transfer to a baking tray and drizzle with olive oil.
- Bake for 10 - 12 minutes or until golden brown. Remove from over, drizzle with olive oil and layer over lamb mince. Return to the over for 5 - 7 minutes or egdes of flatbread are crusty.
- To finish, sprinkle with fresh feta, chopped mint and pickled onions.
Swiss version here: Za’atar Feta und Ei Fladenbrot
If you like this recipe you may also like this Za’atar Feta and Egg Flatbread
