Middle Eastern Stuffed Flatbreads

50 minMakes 4 flatbreads

Crispy pan-fried flatbreads filled with spiced lamb, served with fresh tomato salad and coriander.

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prepPreheat oven to 100°C / 80°C fan-forced
375 g self-raising flour	Mix dough on medium speed, 3 min	Rest dough, 5 min		Divide dough, roll, fill & fold into 4 flatbreads	Pan-fry flatbread, 2 min per side until browned	Keep warm in oven; repeat in batches with remaining oil	Cut flatbreads into 6 pieces, sprinkle coriander & serve
56.88 ml extra virgin olive oil (for dough)
3.60 g salt (for dough)
1/2 brown onion, finely chopped	Cook onion & garlic, 1 min; add mince, 3 min	Add spices, salt & pepper; cook 5 min until browned	Cool filling, 20 min (10 min stand + 10 min chill)
1 garlic clove, crushed
400 g lamb mince
3 tsp Middle Eastern harissa spice blend
3.60 g salt (for filling)
1/2 tsp ground black pepper
75.08 ml extra virgin olive oil (for cooking filling)
4 tomatoes, sliced	Arrange tomatoes, season, stand 5 min	Drizzle with oil & lemon juice
18.20 ml extra virgin olive oil (for salad)
21 ml lemon juice
Fresh coriander leaves, to serve

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