Spicy Lamb Flatbreads with Houmous and Tzatziki

Walking around in the sunshine today, through Borough Market and along the Thames, I had a real craving for something I love to eat in this kind of weather. Crispy fried meat on warm bread with something cool and fresh to bring it all together.

 

Spicy Lamb Flatbreads with Houmous and Tzatziki
Spicy Lamb Flatbreads with Houmous and Tzatziki

 

I nearly picked up some ready made flatbreads from the shop on the way home but thought I’d make dinner a little more special and make my own. A quick google later and I had bought the ingredients for Jamie Oliver’s ‘easy flatbreads‘.

Flatbread Dough Kneading
Flatbread Dough Kneading

 

These were incredibly easy to make (I’m not the baker in this house so if I thought they were simple they really must be!) and handy as you can make them ahead of time and heat them when you need them.
We ate these alongside some spiced up lamb mince, houmous and tzatziki.

 

Rollin'
Rollin’

ย 

Ingredients

For the flatbreads:

350g self raising flour

350g natural yogurt

Pinch of sea salt

1tsp baking powder

For the lamb:

500g minced lamb

1 onion (chopped)

1 garlic clove (chopped)

1 red chilli (chopped)

2tsp ground cumin

1tsp hot paprika

To serve:

Watercress

Pomegranate seeds

Houmous and tzatziki (obviously you can make these yourself but I went shop bought today!)

 

Flatbread Stack
Flatbread Stack


Method

Combine all of the flatbread ingredients in a bowl. Mix with a spoon until the ingredients come together then use your hands to mix. Flour a surface and knead your dough to combine. Now divide into two halves and each half into six pieces, roughly golf ball sized.

Roll each ball out with a floured rolling pin until each bread is around 12cm round and 2-3mm thick.

Heat a pan. When it gets really hot toast each flatbread for around 2-3 minutes until they start to bubble and brown. Set aside.
In a large pan dry fry your lamb mince until brown (this takes a while, maybe 20-25 mins) then add the onion and garlic and fry until softened. Add the chilli and spices and continue to cook for a few more minutes. Remove to a bowl and scatter over the pomegranate seeds.

To serve, smear a flatbread with houmous and top with some lamb. Drizzle over a spoonful of tzatziki and pile on some watercress. Enjoy!

(Serves 4 with some leftover flatbreads)

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