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Mini Lamb Flatbreads Recipe

Mini Lamb Flatbreads Recipe

4.9 from 27 reviews

These mini lamb flatbreads are a delightful fusion of spiced ground lamb and pine nuts on a crisp, chewy homemade dough. Finished with fresh parsley, pomegranate seeds, and a hint of lemon, they make for a flavorful, shareable appetizer or light meal.

Ingredients

Scale

For the Dough:

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • ½ tsp salt
  • ¾ cup warm water
  • 1 tbsp olive oil

For the Topping:

  • 12 oz (340 g) ground lamb or beef
  • ½ medium onion, finely grated
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley
  • 2 tbsp toasted pine nuts
  • Optional garnish: pomegranate seeds, lemon wedges

Instructions

  1. Prepare the Dough: Combine flour, yeast, sugar, salt. Stir in warm water and oil until a soft dough forms. Knead for 5 minutes, cover, and let rise for 45 minutes until doubled.
  2. Prepare the Topping: Combine lamb, onion, garlic, tomato paste, spices, salt, pepper, parsley, and pine nuts in a bowl. Mix thoroughly.
  3. Preheat and Roll: Preheat oven to 475 °F (245 °C) with a baking stone or sheet inside. Divide dough into 6–8 balls. Roll each ball into a 6-inch diameter round on a floured surface.
  4. Assemble and Bake: Spread a thin layer of the meat topping over each dough round. Bake directly on the hot stone/sheet for 8–10 minutes until edges are golden and meat is cooked.
  5. Garnish and Serve: Remove from oven, garnish with parsley, pomegranate, and a squeeze of lemon. Serve warm.

Notes

    Nutrition

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