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These spiced, herby flatbreads are a great way to use up leftover minced beef or lamb, they can be eaten for breakfast, lunch or dinner.
Making the dough
Fit the Dough Tool.
Add water, yeast, oil, sugar, flour and salt into the Appliance bowl.
Knead until combined for 30 seconds on speed Min.
Knead until the dough has formed for 5 minutes on speed 1.
Transfer the dough onto a lightly floured work surface and shape into a ball.
Then place the dough in a lightly oiled bowl and cover with a damp tea towel.
Prove for 1 hour 30 minutes.
Making the filling
Add oil into a frying pan.
Heat on a medium-high heat.
Add onions.
Sauté, stirring occasionally for 5 minutes on a medium-high heat.
Add mince, coriander, cinnamon, cumin and nutmeg.
Cook, stirring constantly for 2 minutes on a medium-high heat.
Add tomatoes, tomato purée, salt, pepper and parsley.
Cook for 5 minutes on a medium-high heat.
Transfer the mince mixture into a clean bowl and let cool slightly.
Preheat the oven to 220ºC.
Line two baking trays with parchment paper.
Place the dough on a lightly floured work surface.
Divide into 4 equal pieces.
Shape each piece into a ball.
Using a rolling pin, roll out each ball into a circle, about 20 cm in diameter and 5 mm thick.
Place the rounds on the baking trays.
Divide the mince mixture between the flatbreads evenly, leaving a 3 cm border around the edges.
Bake for 15 minutes at 220ºC.
To serve
Drizzle with yoghurt and tahini, sprinkle with pine nuts.
Serve with lemon wedges.
Substitutions
Beef mince can be replaced with lamb mince.
These spiced, herby flatbreads are a great way to use up leftover minced beef or lamb, they can be eaten for breakfast, lunch or dinner.
Making the dough
Fit the Dough Tool.
Add water, yeast, oil, sugar, flour and salt into the Appliance bowl.
Knead until combined for 30 seconds on speed Min.
Knead until the dough has formed for 5 minutes on speed 1.
Transfer the dough onto a lightly floured work surface and shape into a ball.
Then place the dough in a lightly oiled bowl and cover with a damp tea towel.
Prove for 1 hour 30 minutes.
Making the filling
Add oil into a frying pan.
Heat on a medium-high heat.
Add onions.
Sauté, stirring occasionally for 5 minutes on a medium-high heat.
Add mince, coriander, cinnamon, cumin and nutmeg.
Cook, stirring constantly for 2 minutes on a medium-high heat.
Add tomatoes, tomato purée, salt, pepper and parsley.
Cook for 5 minutes on a medium-high heat.
Transfer the mince mixture into a clean bowl and let cool slightly.
Preheat the oven to 220ºC.
Line two baking trays with parchment paper.
Place the dough on a lightly floured work surface.
Divide into 4 equal pieces.
Shape each piece into a ball.
Using a rolling pin, roll out each ball into a circle, about 20 cm in diameter and 5 mm thick.
Place the rounds on the baking trays.
Divide the mince mixture between the flatbreads evenly, leaving a 3 cm border around the edges.
Bake for 15 minutes at 220ºC.
To serve
Drizzle with yoghurt and tahini, sprinkle with pine nuts.
Serve with lemon wedges.
Substitutions
Beef mince can be replaced with lamb mince.