Xinjiang Flatbread with Spiced Lamb Filling (Nang)
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Ingredients
- 300 g plain flour
- 1 tsp fast action dried yeast
- 350 g lamb mince
- 1 onion, finely chopped
- 1 tsp cumin seeds
- 2 garlic cloves
- 0.5 tsp dried chilli flakes
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 24.2 g
- Carbohydrate
- 60.1 g
- of which sugars
- 3.3 g
- Fat
- 27.1 g
- of which saturates
- 8.4 g
- Fibre
- 3.2 g
- Salt
- 0.18 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 the fast action dried yeast, a pinch of salt and 170ml warm water to a soft dough. Knead for 5 minutes, then cover and leave to rise for 30 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, garlic and dried chilli flakes and fry for 4 minutes, until the onion has softened.
- 4
Divide the dough into 4 and roll each piece out into a round, pressing a pattern of dimples into the centre with your fingers.
- 5
Heat the remaining oil in a large dry frying pan and cook the breads for 3 minutes on each side, until puffed and golden with charred spots.
- 6
Split each flatbread and fill with the spiced lamb mixture to serve.
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