Turkish Lamb Flatbread

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 tablespoon olive oil 1 tablespoon olive oil
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• For the lamb topping: For the lamb topping:
• 1 pound (450g) lamb, thinly sliced 1 pound (450g) lamb, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, thinly sliced 2 tomatoes, thinly sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and yeast for the flatbread. Gradually add the olive oil and warm water, mixing until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour in a warm place.
2. 2.
   Preheat the oven to 450°F (230°C).
3. 3.
   In a separate bowl, combine the minced garlic, paprika, cumin, oregano, salt, and pepper. Add the sliced lamb to the bowl and toss until the meat is well coated with the spice mixture.
4. 4.
   On a floured surface, divide the dough into two equal portions. Roll out each portion into a thin oval shape, about 1/4 inch (0.6 cm) thick.
5. 5.
   Place the rolled-out dough on a baking sheet lined with parchment paper. Arrange the sliced onions, tomatoes, and marinated lamb evenly on top of the dough.
6. 6.
   Bake the flatbreads in the preheated oven for 15-20 minutes, or until the crust is golden and crispy.
7. 7.
   Remove from the oven and garnish with fresh parsley. Slice the flatbreads into wedges and serve hot.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose lean lamb cuts such as leg or shoulder. Trim any excess fat before slicing.
• Flatbread — Ensure that the dough is well-kneaded and allowed to rise properly for a light and fluffy texture. Rolling the dough thinly will result in a crispier flatbread.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the lamb marinade.
• For a vegetarian version, substitute the lamb with grilled eggplant or mushrooms.
• Serve the flatbread with a side of tzatziki or garlic yogurt sauce for an extra burst of flavor.
• Experiment with different toppings such as bell peppers, olives, or feta cheese to customize the flatbread to your taste.
• Leftover flatbread can be stored in an airtight container and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Turkish Lamb Flatbread hot, either as a main course or cut into smaller pieces as an appetizer. Accompany it with a fresh salad of mixed greens, cucumbers, and tomatoes dressed with lemon juice and olive oil.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley over the flatbread before serving. You can also drizzle a little olive oil on top for a glossy finish.