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Lamb flatbread

Lamb flatbread

Total Time
1 hr 30 min
15 min
1 hr 15 min
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!


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


¼ cup(s), (45g) (see tip)


50 g

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs, to serve

Oil spray

1 x 3 second spray(s)


  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.


TIP: Pomegranate seeds (arils) are available in punnets from the fresh produce department in major supermarkets. Alternatively, use half a pomegranate and tap upside down to remove seeds.