Lebanese-Style Lamb Flatbreads with Minty Yoghurt
This recipe is good for two, so if you need to serve four simply double everything. Deeeeelicious!
- For the flatbreads
- 140g strong white bread
- flour, plus extra for dusting
- 1 tsp fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp baking powder
- 1 tsp dried mixed herbs
- 1 tsp table salt
- 80ml lukewarm water
- 1 tbsp olive oil
- plant-based butter, softened, for brushing
- For the lamb topping
- 300g tempeh
- 1 onion
- 2 garlic cloves
- splash of olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground nutmeg
- 1 tsp smoked paprika
- 1 tsp chilli powder
- 2 tbsp mint jelly
- 1 lemon
- sea salt
- For the mint yoghurt
- a few fresh mint leaves
- 150g plain plant-based yoghurt
- 1 tbsp mint jelly
- 1 lemon
- sea salt
- To serve
- handful of fresh mint leaves
- handful of pomegranate seeds
- 1 tbsp toasted pine nuts
- pinch of dried chilli flakes
- black pepper
- You’ll need
- Large saucepan
- 2 large flat pans (or 1, and cook the flatbreads in batches)
- Pastry brush
Make the flatbread dough by mixing together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps in a large bowl. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture).
Place the dough ball on a lightly floured surface and knead for six to 10 minutes until the ball bounces back when pressed• Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes.
Make the lamb topping by crumbling the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for five to 10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for five minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes.
Make the mint yoghurt. Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl.
Place two large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for two to three minutes on each side until golden all over and cooked through. If you don't have two flat pans, cook the flatbreads in one flat pan, one at a time.
Assemble the flatbreads by placing the flatbreads on two serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt.
Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings).
