Northern-Style Lamb and Onion Flatbread
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Ingredients
- 300 g plain flour
- 350 g lamb mince
- 1 onion, finely chopped
- 1 tsp cumin seeds
- 2 garlic cloves
- 1 tbsp light soy sauce
- 2 spring onions, finely sliced
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 576 kcal
- Protein
- 24.4 g
- Carbohydrate
- 60.4 g
- of which sugars
- 3.5 g
- Fat
- 27.1 g
- of which saturates
- 8.4 g
- Fibre
- 3.2 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the plain flour with 160ml warm water and a pinch of salt to a soft dough, knead briefly, then rest for 15 minutes.
- 2
Heat half the vegetable oil in a frying pan and fry the lamb mince for 5 minutes, breaking it up, until no pink remains.
- 3
Add the onion, cumin seeds and garlic and fry for 4 minutes, until the onion has softened.
- 4
Stir in the light soy sauce and the spring onions, and set the filling aside.
- 5
Divide the dough into 4 and roll each piece out thinly, then cook in the remaining oil in a hot dry frying pan for 2 minutes each side, until puffed and lightly browned.
- 6
Split each flatbread and fill with the spiced lamb mixture to serve.
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