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Photo of Chilli and coriander flatbreads with spiced lamb by WW

Chilli and coriander flatbreads with spiced lamb

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 or natural yoghurt, unsweetened

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.