This recipe comes from BBC's Good Eats, but has been tweaked a bit for our own tastes.
You can make your own flatbread easily, either to use as a bread or as a base for a Turkish-type pizza.
FOR THE DOUGH
- 250g / 1 cup plain or bread flour
- ½ tsp salt
- 1 tsp sugar
- 1 tsp easy blend yeast from a 7g sachet
- 150ml / 2/3 cup warm water
- Optional additions: sun-dried tomatoes, chilli, garlic, cumin, harissa paste, coriander
Flatbread Pizza Topping Ingredients
- 1 onion, finely chopped
- 250g / 1 cup lean minced lamb or beef
- 1 garlic clove, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp natural yogurt
- 2 tbsp pine nuts
- handful mint , chopped (or use a sprinkling of dried)
- Heat oven to 220C/475F. Make the bread dough by mixing together the flour, salt, sugar and yeast. Add the water and mix to a soft, smooth dough. Knead for 2 mins on a lightly floured surface. Then divide the dough into two and roll out into large ovals. Transfer to a large, floured baking sheet. Leave in a warm place to rise for 15 mins before baking in the oven.
If you want to make the flatbread pizza, then:
- Prepare your dough as above,
and pre-bake the dough until the middle is semi-firm (not doughy squishy).(edit: actually, don't pre-bake the dough. after trying it without pre-baking, I realized that the meat actually will stay on the 'pizza' better (rather than rolling off) if you put it on the unbaked dough, plus it'll flavor the dough better as the juices from the meat will be able to be absorbed).
- In a bowl, combine the onion, lamb/beef, garlic, spices and yogurt, and season. Crumble over the pre-baked dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint and drizzle with scant amount of honey, then serve with a green leaf and tomato salad.
Per serving (serves 4)
377 calories, protein 22g, carbohydrate 47g, fat 12 g, saturated fat 4g, fibre 3g, sugar 3g, salt 1.24 g