lamb pide 049 (533x800)

2 tsp yeast
1 cup warm water
4 cups flour
3 tbsp olive oil
½ tsp salt
1 tsp sugar
⅓ cup natural yoghurt

Place all the ingredients into a bread maker and set to the dough cycle.
If you don’t have a bread maker, dissolve the yeast with the warm water along with the sugar and leave for 5–10 minutes.
In a large bowl, mix the flour and salt before adding the yeast, olive oil and yoghurt. Mix until the dough comes together then turn out onto the bench and knead for 10 minutes.
Place the now soft, pliable dough into a greased bowl, cover with cling film or a damp tea towel and place in a warm place until the dough doubles in size.

While the dough is proving make the topping.

1 onion
2 cloves garlic
2 tsp ground coriander
2 tsp paprika
½ tsp cayenne pepper
½ tsp allspice
salt and pepper
2 tbsp tomato paste
1 tomato
500g lamb mince
fresh coriander

In a pan, sweat the chopped onion and garlic in a little oil. When the onion is translucent add the spices and mince. Cook for 5–6 minutes until the mince is browned. Add the tomato paste and chopped fresh tomato. Stir well and cook for another 5 or so minutes. Check for seasoning and set aside.

Divide the dough into 4–6 even pieces and roll these out into oblong shapes with the dough being about ½ cm thick. Place on a lined baking dish before dividing the lamb mince mix over the dough. Scatter each flat bread with pine nuts and crumbled feta then bake in a hot oven (200°C) for about 20 minutes or until the bread is golden brown around the edges.

Slice and serve garnished with chopped fresh coriander and if you like, a drizzle of hummus and natural yoghurt mix together.

lamb pide 034 (533x800)

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