The flatbreads for this recipe are made with baking powder, not yeast, so they don’t take so long to prove. They are fun to make and children will enjoy adding the toppings feel free to vary as you like.
Ingredients
- 150 g wholemeal flour (wheat or spelt), plus extra for dusting
- 1½ tsp baking powder
- 150 ml yoghurt
Topping
- 2 tbsp tomato purée
- ½ tsp chilli flakes or powder
- ½ tsp cinnamon
- 1 garlic clove, crushed
- 200 g lean lamb mince
- 1 roasted red pepper, peeled and pulled into strips
- 2 tbsp pine nuts
- rocket leaves and lemon wedges, to serve
How to Make It
- To make the dough, mix together the flour and baking powder with half a teaspoon of salt. Stir in the yoghurt and mix to make a slightly sticky dough. Form the dough into a ball, put it in a bowl and cover with cling film or a damp tea towel. Leave it to stand at room temperature for about an hour.
- Preheat the oven to its highest temperature at least 220°C/Fan 200°C/Gas 7.
- For the topping, mix the tomato purée with the chilli flakes or powder, cinnamon and garlic. Stir in the minced lamb and season well with salt and pepper.
- To assemble, divide the dough into 4 pieces and roll each piece out as thinly as possible on a well-floured surface. You can make rounds about 18 cm in diameter or teardrop shapes if you prefer. Dust 2 upturned baking trays with flour and put 2 flatbreads on each. Divide the topping mixture between the 4 flatbreads, then top with strips of red pepper. Sprinkle over the pine nuts.
- Cook the flatbreads in the oven for 8–10 minutes until the dough is a light golden brown and the lamb is cooked. Remove them from the oven. Season the rocket leaves and drizzle them with olive oil, then divide them between the flatbreads. Serve immediately with lemon wedges for squeezing over the top.