Lamb flatbreads (or Turkish pizza as they are sometimes called) are my new obsession. They are aromatic but not too spicy and great if you love pizza but can’t eat diary like my two sisters Gemma and Laura.
So this recipe, my lovely sisters, is for you. PS. That means that you’ve got to try it (said in a bossy older sister voice).
A little lamb mince goes a very long way in this recipe ,which is good because it’s very expensive these days (said in my best old lady’s voice).
Makes 4 flatbreads, roughly 28 cm square, to feed 2-6 adults (depending on appetite)
- 350g strong white bread flour
- 2 teaspoons of yeast
- 1 teaspoon of salt
- 1 tablespoon of olive oil
- Water to mix (200 – 250ml)
- A sprinkling of semolina
- 300g of lean minced lamb (buy the best quality you can)
- 2 tablespoons of olive oil
- 5 tablespoons of tomato puree
- 2 tinned plum tomatoes, drained and finely chopped, or use two fresh ones
- 2 tablespoons of fresh flat leaf parsley
- ½ teaspoon of cayenne pepper
- ½ teaspoon of cumin
- ½ teaspoon of paprika
- ½ teaspoon of cinnamon
- 2 large garlic cloves, crushed
- 1 large onion, grated
- 4 small green chillies, chopped finely
- 1 tablespoon of coarse sea salt, plus more for sprinkling
- lemon wedges to serve
To prepare the topping simply add all the topping ingredients into a bowl and mush up with your hands until everything is incorporated. I like to leave the mixture for a few hours to allow the flavours to mingle but you don’t have to do this.
For the pizza base put the flour, salt, yeast and olive oil in a mixing bowl and add the water gradually mixing with your fingers. You want to bring the mixture together into a fairly wet dough – you may not need the whole 250ml. If you add too much, and the dough is too sticky to work with just sprinkle on a little more flour.
Tip the dough on to the work surface and knead until the dough is smooth and elastic. Ideally you should knead for 10 minutes. Put the dough back in the bowl, cover with cling film, and rest for 2 hours.
When you’re ready to cook the flatbreads first set your oven to its highest temperature (mine goes up to 270oC) and place a flat, square tray into the oven to heat up.
Take your dough and give it a good punch to knock out the air. Transfer to the work surface, knead lightly for a few seconds and divide into four.
Roll the first portion of dough out as thinly as you can without getting holes (this will be somewhere between 25 and 30 cm square).
Take the hot tray out of the oven and sprinkle with semolina. Transfer your rolled out dough to the baking sheet and spread a couple of handfuls of the lamb mixture thinly over the base with your hands as evenly as you can.
Bake the flatbreads for 6-8 minutes until the edges are brown and crispy.
Remove from the oven sprinkle over some sea salt and serve with wedges of lemon to be squeezed over the top just before eating.
Repeat the process with the other 3 portions (this is where you feel a bit like a pizza slave but I assure you it’s worth it).
NOTE: An Iraqi friend of mine made me something similar using ready-made tortillas so this is an option if you don’t have the time or the inclination to make pizza dough from scratch.
You will probably find that you have a handful of topping left over. It’s not really worth scaling down the quantities so you can make it into little meat balls or fry up with some left over rice and an egg which is especially delicious and a winner with my children.