Mini Lamb Flatbreads Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 flatbreads 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
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
- 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.
- Prepare the Topping: Combine lamb, onion, garlic, tomato paste, spices, salt, pepper, parsley, and pine nuts in a bowl. Mix thoroughly.
- 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.
- 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.
- Garnish and Serve: Remove from oven, garnish with parsley, pomegranate, and a squeeze of lemon. Serve warm.
Notes
Nutrition
- Serving Size: 1 flatbread
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
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Find it online: https://swivily.com/mini-lamb-flatbreads-recipe/