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Meat or eggplant flatbreads
Makes 24 Starters and mains
Ingredients
- To serve - creamy yoghurt
For the dough
- 840g flour
- 2tbsp instant yeast
- 1tsp sugar
- 115ml yoghurt
- 60ml olive oil, plus extra for greasing
For the meat filling
- 500g lean minced lamb (from leg)
- 2 onions, finely chopped
- 2 tomatoes, deseeded and diced small
- 120g parsley, finely chopped
- 120g mint, finely chopped
- 3 garlic cloves, crushed
- 1tsp allspice
- 1tsp cinnamon
- 3tbsp tahini
- 30ml pomegranate syrup
- 3 chilli peppers, deseeded and finely chopped (optional)
For the eggplant filling
- 120ml olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- 2 medium eggplants, cut into 2cm cubes
- 2tbsp mint, chopped
- 2 chilli peppers, deseeded and chopped
- 100g feta cheese cut into small cubes
Method
For the dough, mix all the dry ingredients and 1tsp salt in a large bowl and stir to combine. Add the yoghurt, oil and 625ml lukewarm water in the middle. Gradually work in the flour mixture to make a dough. Remove from the bowl and knead on a working surface for about 5 minutes until soft and elastic. Place in a lightly greased bowl, cover with a damp cloth and leave to rise for 1½ hours until doubled in size.
For the meat filling, mix all the ingredients together in a large bowl and combine well with your hands. Preheat the oven to 200°C/400°F/Gas 6. Roll out the dough, cut into 10cm rounds and place on a greased baking sheet. Place a generous amount of the meat filling on each dough circle and press gently to spread evenly. Pinch the edges to make a border. Bake in the oven until the meat is cooked and the dough is lightly golden.
For the eggplant filling, heat 60ml oil in a large frying pan and sauté the onions and garlic until soft and translucent. Add the tomato and stir in gently. Remove from the heat and set aside to cool. In another frying pan, heat 60ml oil and sauté the eggplants until cooked and lightly browned. Sprinkle on the chopped mint and chilli and season with salt and
pepper. Remove from the heat and allow to cool completely.
Add in the onion and tomato mixture. Stir in the feta cheese and taste to adjust seasonings. Roll out the dough into rounds and spread a heaped spoonful on each round. Pick up the right and left sides, bring together in the centre and pinch to seal, leaving the two ends exposed. Bake in a preheated oven until done and lightly golden. Serve with a bowl of creamy yoghurt.
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