Greek-style lamb flatbreads recipe

Whip up this tasty Greek-style lamb flatbreads with mint and pomegranate recipe by Sophie Michell, for a protein-rich dinner.

I used to buy these flatbreads from a tiny bakery on the corner of my street in Beirut. Freshly cooked to order, they were the best snack ever, straight from the oven, rolled up and devoured.

Greek-style lamb flatbreads with mint and pomegranate recipe

Makes 8 topped flatbreads

For the flatbreads

400g strong bread flour or Italian 00 plain flour, plus extra for dusting
1 medium free-range egg, beaten
250g Classic Greek yoghurt
3tbsp olive oil, plus extra for oiling
Sea salt
For the lamb topping
1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g minced lamb
½tsp ground cinnamon
½tsp ground allspice
Pinch of ground cumin
Pinch of ground coriander
1tbsp tomato puree
1tbsp pomegranate molasses, plus extra to drizzle (optional)
300g Classic Greek yoghurt
Freshly ground black pepper

To serve

3tbsp pine nuts
A small handful of chopped mint
100g pomegranate seeds
Green herb salad

For the flatbreads, mix the flour, egg, yoghurt and olive oil together in a medium bowl. Season with salt and knead to form a smooth dough. Cover and chill in the fridge until needed.

For the lamb topping, heat the oil in a large saucepan over a medium heat, add the onion, garlic and lamb and stir until well combined. Cook for 10minutes, stirring occasionally, until the ingredients start to turn golden and come together. Add the spices, cook for a few more minutes, then add the tomato purée and season with salt and pepper. Stir in the pomegranate molasses, then remove the pan from the heat.

Preheat the oven to 180°C/Gas Mark 4. Take the flatbread dough from the fridge and turn it out onto a lightly floured surface. Roll the dough into a ball, then divide it into 8 pieces (for medium-sized flatbreads) or 24 pieces (for bite-sized flatbreads). Roll each piece into a circle, flatten it with the heel of your hand and then roll into a thin disc with a rolling pin.

Place the discs onto baking trays and spread some of the lamb mixture over the top. Spread a little yoghurt over the lamb and bake for 15 minutes, or until crisp and golden. Remove from the oven and serve topped with the pine nuts, mint and pomegranate seeds. Drizzle the lamb flatbreads with the extra pomegranate molasses, if using, and serve with a green herb salad.

For more great recipes, grab a copy of Total Greek Yoghurt Cookbook by Sophie Michell. Published by Kyle Books, £18.99