Spiced Lamb Flatbreads with a Mint Salad

From issue #5.
Photography by Photography by Aaron McLean.
Spiced Lamb Flatbreads with a Mint Salad

Serves: 8


250 grams plain flour
1 teaspoon salt
½ teaspoon baking soda
3 tablespoons milk
2 tablespoons olive oil
4 tablespoons lukewarm water

2 tablespoons olive oil
1 red onion, finely chopped
3 cloves garlic, finely chopped
½ teaspoon salt
¼ teaspoon each ground allspice and cinnamon
pinch of cayenne pepper
250 grams minced lamb
1 tablespoon tomato paste
1 tablespoon tamarind concentrate
¼ cup pine nuts

1 small red onion, finely sliced
1 cup mint leaves
Greek style yoghurt to serve


Put a pizza stone or heavy baking tray in the oven and preheat to 220ºC.

Dough: Sift the flour, salt and baking soda into a bowl. Add the milk, water and olive oil and mix well. Knead the dough on a lightly floured bench until it is smooth and has lost all stickiness. At this point you
can wrap the dough in plastic wrap and set it aside for a few hours or it can be used straight away.

Divide the dough into 8 pieces. Roll out thinly on a very lightly floured bench and place on a lined baking sheet.

Filling: Heat the olive oil in a medium sized frying pan, add the onion, garlic and salt and cook until soft. Add the spices and the lamb. Increase the heat to brown the lamb, add the tomato paste and tamarind, season well and cook for a further 5 minutes. Set aside to cool.

To finish: Top the breads with 2 tablespoons of filling, scatter with a few pine nuts and bake for 4 minutes. Remove from the oven and transfer to a serving plate. Combine the onion and mint leaves. Put a spoonful of yoghurt on top followed by a small pile of the salad. Makes 8 breads