Lamb flatbread
7
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 2 • Difficulty: Easy
The magic mix of yoghurt and flour makes for a quick and tasty flatbread. Add on this Middle Eastern-inspired lamb topping and it’s top notch!
Ingredients
White self-raising flour
¾ cup(s), (110g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
White self-raising flour
1 tbs, for dusting
Lean lamb mince
100 g
Ground cumin
¾ tsp
Ground coriander
¾ tsp
Lebanese cucumber
½ medium, cut into 1cm pieces
Red onion
¼ medium, finely sliced
Pomegranate
¼ cup(s), (45g) (see tip)
Rocket
50 g
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large baking tray with oil.
2
Place flour and 1/2 cup yoghurt in a medium bowl. Stir with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface and knead for 1-2 minutes, or until smooth. Roll out to a 30cm x 20cm rectangle. Transfer dough to prepared tray. Bake for about 12 minutes or until crisp and golden.
3
While the flatbread is baking, heat a medium nonstick frying pan over medium-high heat. Cook lamb, cumin and coriander, stirring to break up any lumps, for 6-8 minutes, or until well browned and cooked through. Season with salt and pepper.
4
Transfer flatbread to a serving board and spread with extra yoghurt. Sprinkle over the spiced lamb mince, cucumber, onion and pomegranate seeds. Garnish with a few rocket leaves. Cut into pieces and serve with the remaining rocket leaves on the side.
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