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Preparation Time : 40
Cook Time : 25
Total Time : 65
1/4 cup extra virgin olive oil
1/2 brown onion, finely chopped
1 garlic clove, crushed
400g lamb mince
3 teaspoons harissa Middle Eastern spice blend
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Fresh coriander leaves and lemon wedges, to serve
Make Flatbread Dough: Using an electric mixer fitted with a dough hook, beat flour, salt, oil and 3/4 cup water on medium speed for 3 minutes or until smooth (see note). Cover bowl with plastic wrap. Set aside for 5 minutes to rest.
Meanwhile, heat 1 tablespoon oil in a frying pan over high heat. Add onion and garlic. Cook, stirring, for 1 minute. Add mince. Cook, breaking up lumps with a wooden spoon, for 3 minutes. Add spice blend, salt and pepper. Cook for 5 minutes or until mince is browned. Transfer to a heatproof bowl. Stand for 10 minutes. Cover. Refrigerate for 10 minutes or until cooled.
Preheat oven to 100C/80C fan-forced. Divide dough into 4 equal portions. Roll out 1 portion of dough on a lightly-floured surface to form a 2mm-thick, 22cm x 50cm rectangle. Leaving a 1cm border, spoon 1/4 of the mince mixture onto one half of the dough, spreading to form a thin layer. Fold dough over to enclose filling, pressing edges together to seal. Repeat with remaining dough and mince, layering between sheets of baking paper.
Heat 2 teaspoons of remaining oil in a large frying pan over medium-high heat. Place 1 flatbread in pan. Cook, pressing with a spatula to flatten, for 2 minutes or until browned. Turn. Cook, pressing with spatula, for a further 2 minutes or until dough is cooked through and browned. Transfer to a baking tray. Place in oven to keep warm. Repeat, in batches, with remaining oil and flatbreads.
Make Tomato Salad: Arrange tomato, slightly overlapping, on a serving plate. Season with salt and pepper. Stand for 5 minutes. Drizzle with oil and lemon juice.
Cut each flatbread into 6 pieces. Sprinkle with coriander. Serve with salad and lemon.
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