Grilled Lamb Flatbreads
Annabel & Rose Langbein
![](https://www.cuisine.co.nz/wp-content/uploads/2022/02/Cuisine-Magazine-Annabel-Rose-Langbein-Recipe-Grilled-Lamb-Flatbreads-754x1024.jpg)
tags:flatbread, yoghurt flatbread, lamb
Makes
10 flatbreadsREADY IN
30 minsRSF
Ingredients
1 tablespoon extra virgin olive oil | |
500g/1lb lamb mince | |
1 onion, diced | |
freshly ground black pepper | |
finely grated zest of 1 lemon | |
2 teaspoons ground cumin | |
1 teaspoon salt | |
¼ cup finely chopped parsley | |
2 tablespoons lemon juice | |
TO SERVE | |
½ cup Greek yoghurt | |
2 tablespoons harissa | |
YOGHURT FLATBREAD | |
4 cups self-raising flour, plus extra for dusting | |
1½ teaspoons salt | |
2 cups plain yoghurt (see Note) |
RECIPE KEY
DF Dairy-free recipes and recipes with a dairy-free variation.
GF Gluten-free recipes and recipes with a gluten-free variation.
RSF Recipes that are free of refined sugar or offer a variation that is free of refined sugar.
V Recipes suitable for vegetarians or with a vegetarian variation.
This is a fantastic way to make a little bit of lamb mince go a long way. These yummy flatbreads can be made ahead and reheat very well – perfect for summer adventures and celebrations.
View the recipe collection here
Instructions
1. | Make the yoghurt flatbread dough. Combine the flour and salt in a large bowl. |
2. | Fold in the yoghurt and use your hands to mix to just combine. |
3. | Set aside to rest while you prepare the filling. |
4. | To make the filling, heat the olive oil in a frying pan over medium-high heat. |
5. | Add the lamb mince, onion and pepper, and fry, stirring often to break up the mince until the mince is no longer pink and starts to brown (6–8 minutes). |
6. | Add the lemon zest, cumin and salt, and cook for a further 2 minutes until aromatic. |
7. | Remove from the heat and stir through the parsley and lemon juice, then set aside to cool. |
8. | Use floured hands to form the flatbread dough into a rough log and divide into 10 pieces. |
9. | Flatten each piece of dough into 15cm/6in rounds. |
10. | Spoon a loose ⅓ cup of the lamb filling onto the middle of the dough, then fold up the edges of your dough to join in the middle, covering the filling and forming a round parcel. (You want the lamb filling to be surrounded in dough, like a little pocket of deliciousness). |
12. | Turn the flatbread over and use a rolling pin to gently roll out into a 12cm/5in round. |
13. | Repeat this process with the remaining dough and filling until you have 10 rounds in total. |
14. | When you are ready to cook, preheat your barbecue or heavy frying pan to medium-high heat. |
15. | Cook the flatbreads until golden and cooked through (about 3 minutes on each side). |
16. | To serve, cut each round into four and pile onto a serving board. |
17. | Serve alongside a bowl of yoghurt with a couple spoonfuls of harissa swirled through it. |
18. | NOTE When making the dough, we’ve found these work best when you use plain runny yoghurt. If you are using Greek yoghurt, you will need to use a little more. |
This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at
langbein.com/products/
summer-at-home