Theo cooks

Levantine Flatbreads

Levantine Flatbreads
Preparation time:
15 minutes
Cooking time:
15 minutes

Soft homemade flatbreads layered with an aromatic lamb mince paste and cooked in a matter of minutes for the perfect grab-n-go street food!

  • Ingredients

    For the flatbreads:
    • 300g self-raising flour
    • 250ml strained yogurt
    • 1 tsp baking powder
    For the lamb topping:
    • 2 cloves garlic, peeled, halved
    • 1 red onion, quartered
    • Handful of fresh coriander (inc. stalks)
    • 2 tbsp Ras el Hanout spice mix
    • 1 pinch chilli flakes
    • 1 tbsp oregano
    • 250g lamb mince
    • 1 tsp sea salt
    • Few turns of black pepper
    • 1 tbsp olive oil
    To serve:
    • Greek yogurt, lemon and extra coriander
  • Method

    For the flatbreads:
    • Pre-heated pizza oven or FAN 200/220c

    • Add the yoghurt, baking powder and self-raising flour to the MultiPro Go and pulse a couple of times until it comes together.

    • Tip onto a lightly floured work surface and gently knead until it forms a soft dough (add more flour if needed).

    • Divide into four balls and roll out to the thickness of a £1 coin (about 3mm thick) and leave to rest covered with a damp cloth.

    For the filling:
    • Add the onion, garlic, coriander, pinch of chilli flakes and salt to the MultiPro Go and pulse until you have a coarse mixture.

    • Add the lamb mince, ras el hanout, olive oil, oregano and black pepper and pulse again until it forms a paste.

    To cook:
    • Spoon the mixture over each flatbread, using a fork to spread it out, it only needs to be 5mm deep. Once done, pop into your pre-heated pizza oven or conventional fan oven and cook for between 5-10 minutes or until the lamb and base are cooked.

    • Remove from the oven, add a squeeze of lemon, a dollop of yoghurt and a few coriander leaves and eat immediately!

  • Chef Notes

    • Top Tip: if you don’t have Ras el Hanout use 1 tsp of smoked paprika, ground cumin and ½ tsp chilli flakes, ground cinnamon, turmeric and allspice (or a variation of those

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