Middle Eastern Flatbreads with Black Savourine
This delicious recipe comes from our friends at Yarra Valley Dairy and features their Black Savourine Goats Cheese. These tasty flatbreads are ideal for a dinner and if you make extra you can pack some for lunch tomorrow. If you’re short on time you can use store-bought flatbreads rather than making your own.
How long will it take?
20 minutes
What’s the serving size?
Serves 4-6
What do I need?
For the Flatbreads
- 700g self-raising flour
- 700g natural yoghurt
- 1 tsp baking powder
- Sea salt
For the Middle Eastern Lamb
- 200g lamb mince
- 1 large tomato finely diced
- 1 small brown onion grated
- 2 cloves garlic crushed
- ¼ tsp ground coriander
- 1/8 tsp ground cinnamon
- ¼ tsp sweet paprika
- ¼ tsp ground cumin
- ½ tsp chilli flakes
- ½ chilli chopped seeds removed
- 1 tbsp finely chopped parsley
- 2 tbsp tomato paste
- ¼ cup extra virgin olive oil
For the Toppings
- 100g Yarra Valley Dairy Black Savourine goats cheese sliced into pieces
- 12 colourful cherry tomatoes cut into quarters
- 100g store bought hummus
- Handful of parsley leaves, roughly chopped
- 2-3 tbsp of extra virgin olive oil
- 2 tbsp toasted pinenuts
How do I make it?
For the Flatbreads
- In a bowl mix all ingredients together with a spoon, then using hands, fold the mix together.
- Sprinkle flour on a clean bench. Place the dough on top. Knead for a minute until mix is brought together.
- Place in a lightly floured bowl, cover and rest. Meanwhile prepare your Lamb mix.
For the Middle Eastern Lamb
- Preheat oven 220°C fan forced.
- In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork until well combined. Stir in lamb mince, onion, garlic, and tomato and season with salt and pepper. Set aside.
- Divide the flatbread dough into four. Using a rolling pin on a lightly floured surface, roll each out in long oval shape, approximately 3mm in thickness. Place the dough on a baking tray lined with baking paper.
- Divide the lamb mixture between the four flatbread doughs and spoon evenly over the dough. Randomly place cheese over the lamb mixture.
- Bake in the hot oven for approx. 6-8 minutes or until the dough is golden brown, the topping is cooked and cheese melted.
- Garnish with dollops of hummus, cherry tomatoes, pinenuts and parsley, and then drizzle with olive oil.
- Serve warm or at room temperature.
