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Photo of Chilli and coriander flatbreads with spiced lamb by WW

Chilli and coriander flatbreads with spiced lamb

8 - 9
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Discover how easy it is to whip up a bunch of flatbread from scratch. Our's has a hint of chilli and fresh coriander o complement the lamb.


Wholemeal self-raising flour

¾ cup(s), (120g)

Chickpea flour

½ cup(s), (75g)

Fresh red chilli

1 whole, finely chopped

Red onion

½ medium, finely chopped

Fresh coriander

½ cup(s), finely chopped, plus extra to serve

99% fat-free plain natural yoghurt

1 cup(s), (240g)

Lean lamb mince

400 g

Korma paste

1 tbs

Green shallot(s)

1 tbs, finely chopped


1 medium, grated

Oil spray

2 x 3 second spray(s)


  1. Combine flours, chilli, onion and half the chopped coriander in a medium bowl. Make a well in centre of flour mixture and add half the yoghurt and 1 tablespoon water. Stir until dough just comes together. Turn dough onto a lightly floured surface and knead for 1–2 minutes or until smooth. Divide dough into 4 pieces. Roll each piece of dough with a floured rolling pin until 5mm thick.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  3. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook dough rounds for 2 minutes each side or until golden and cooked through. Combine shallots and remaining yoghurt and chopped coriander in a small bowl. Season with salt and pepper.
  4. Serve flatbreads with lamb topped with beetroot, yoghurt mixture and extra coriander.


SERVING SUGGESTION: Chargrilled zucchini and pumpkin slices and rocket leaves. TIP: You can use wholemeal pita pockets instead of making flatbreads. Lightly spray with oil and cook for 1–2 minutes each side or until lightly charred.