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whole wheat flatbreads with lamb and yogurt

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this recipe was a bit cumbersome. especially making the flatbreads. every single step of the way I felt like the recipe kept calling for more and more salt, so I eventually stopped putting it in! that is a lot of salt!!!! the flatbreads didn’t go so well at first. the dough was really really sticky, even though I only put the water that was recommended. I wound up adding a lot more whole wheat flour, so much so that I lost track of the amount. they finally got to a reasonable was delicious and worth the work! they came out great. I have never made my own “bread” before. plus it looked almost like the picture in my everyday food magazine, my flatbreads were quite misshapen!

whole wheat flatbreads with lamb and yogurt from everyday food

serves 8 – prep time 45 minutes – total time 45 minutes

whole wheat flatbread dough (see recipe below)
2 tablespoons vegetable oil (used my olive oil misto)
1/1 pounds ground lamb (used a little less than a pound)
3/4 teaspoon cumin
3/4 teaspoon coriander
1/4 to 1/2 teaspoon cayenne pepper (used 1/4 and that was plenty!)
coarse salt and ground pepper
3 garlic cloves chopped
1 large white onion, thinly sliced lengthwise
3 tablespoons fresh lemon juice, plus 2 teaspoons finely grated lemon zest (from one large lemon). (I basically grated all the zest on my lemon, cut it in half and used the juice of half the lemon)
1/2 pine nuts, toasted (estimated I used maybe 1/4 cup if not less and it was plenty)
1 3/4 cups greek yogurt (2%) or regular yogurt (used fage 0%, its my fav!)
1 cup fresh mint leaves, torn

I am adding a few steps here before writing the recipe up –
grate the lemon zest into the yogurt
toast the pine nuts
chop garlic and onions
make the dough ahead of time as it needs to sit

it says you can substitute eight store bought whole wheat tortillas (7 inch) or pocketless pita bread for the flatbread; and simply toast them in a dry skillet before using.

1 – make dough for flatbreads (recipe to follow below). while it rests, heat 1 tablespoon of oil in cast iron skillet (I don’t have one, I just used a regular skillet) over medium-high. cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. (it didn’t say to drain but I did, you really need to!) stir in cumin, coriander, cayenne and 2 teaspoons salt and cook 1 minute. place lamb in a bowl and cover loosely with foil.

2 – return skillet to medium heat and add 1 tablespoon oil. add garlic and onion and cook until soft and beginning to brown, about 5 minutes. add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. add to bowl with lamb mixture and stir in pine nuts.

3 – clean skillet and return to heat; wipe with lightly oiled paper towel (I used a different smaller skillet for this) cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. top with lamb mixture and mint; serve with remaining yogurt sauce.

per serv 522 cal; 28.2 g fat (7.2 g sat fat); 25.6 g protein; 42.1 carb; 3.9 g fiber

whole wheat flatbread dough
in a large bowl, combine 2 cups all purpose flour, 1 cup whole wheat flour, 1/4 cup olive oil, and 2 teaspoons coarse salt. mix in 3/4 cup water, adding more water if necessary to form a stiff doughy. turn dough out onto a work surface and knead for 5 minutes. place dough in a bowl and cover with a damp cloth; let rest 30 minutes. divide dough into 8 balls, the roll out to 7 inch rounds. keep covered with a damp cloth until ready to cook.

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