Sunday, November 14, 2010



A basic pizza dough
or as I used a gluten free pre-mix.

500g ground lamb
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
small pinch of ground cinnamon
1 teaspoon coriander
salt and freshly ground pepper

1 purple onion finely sliced
200g of crumbled feta
fresh coriander washed and pulled apart.

Preheat oven to 230°C. Place a pizza stone or baking tray in the oven to heat.
Heat the some oil in a large frying pan over medium heat. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until lamb changes colour and is cooked through. Remove from heat. Add all the spices.

Divide the dough into 4 even portions. Roll a dough portion out on a lightly floured surface to a 20cm diameter disc. Repeat with remaining dough portions. Remove the preheated tray from the oven. Place 2 discs on the tray. Spoon the lamb mixture over each flatbread. Sprinkle with onion and feta. Return to oven and bake for 10 minutes or until the bread is golden and crisp. Remove from oven. Repeat with remaining flatbreads.

Place the flatbreads on serving plates. Drizzle with yoghurt and sprinkle with coriander. Serve immediately.

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