Makes 8 flatbreads • Preparation: 1 hour Cooking time: 20 minutes for the filling; 4 minutes per batch for the flatbreads (36 minutes altogether)
• oil for shallow-frying • lemon wedges and Greek yoghurt, to serve
FILLING
• 30ml olive oil
• 500g lamb mince
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 5ml sea salt flakes (or to taste)
• 5ml cumin seeds
• a generous pinch of chilli flakes
• 15ml tomato paste
• 30ml pomegranate concentrate
• 60ml pine nuts (or substitute with toasted almond slivers)
• 60ml fresh coriander leaves, coarsely chopped
• 200ml creamy feta, cubed
DOUGH
• 310ml cake flour
• 5ml baking powder
• 3ml instant yeast
• a pinch of salt
• 15ml olive oil, plus extra for greasing
• 125ml lukewarm water
1 Get all the ingredients for the filling ready. 2 Heat the oil and fry the mince in one piece – like a giant meatball – until golden-brown and caramelised on both sides. Then add the onion and garlic and fry until the onion is translucent. 3 Break up the meat into smaller granules, add the spices and tomato paste and fry until fragrant and cooked. Stir in the pomegranate concentrate and about 30ml water, then stir-fry for a few more minutes until fragrant. Stir in 30ml of the nuts and a generous sprinkle of fresh coriander. Allow to cool slightly.
4 Meanwhile, make the dough Sift the flour, baking powder, yeast and salt together. Make a well in the centre and pour in the olive oil and lukewarm water. Mix with your hand until the dough comes together. Turn out and knead until smooth and elastic. Put the dough back in the bowl, grease it with a little extra olive oil, cover with a damp tea towel and leave to rise for 30 minutes.
Divide the dough into 8 equal pieces and then work with one at a time. Roll out the dough as thinly as possible on an oiled work surface until you have a rectangle more or less 16 × 20cm in size. Spoon an eighth of the filling over one
