Whole wheat flatbread with lamb and yogurtPosted: October 7, 2009
Another hit from Martha Stewart.
Whole wheat flatbreads-Recipe follows
2 tbsp veg oil
1.5 lbs gr lamb
3/4 tsp gr cumin
3/4 tsp gr coriander
1/4-1/2 tsp cayenne pepper
coarse salt and gr pepper
3 garlic cloves chopped
1 large white onion thinly sliced lengthwise
3 tbsp freshlemon juice and 2 tbsp finely grated lemon zest
1/2 cup pine nuts toasted
1 and 3/4 cup greek or reg yogurt
1 cup fresh mint-I omitted
Make dough for flatbreads (see recipe below). While it rests, heat 1 tbsp oil in cast iron skillet over medium high heat. Cook lamb breaking it up with a wooden spoon until browned. Stir in spices and cook one more minute. Place lamb in a bowl and cover loosely with foil.
Return skillet to med heat and add 1 tbsp oil. Add garlic and onion and cook until soft. Add lemon juice, salt, and 1/4 tsp pepper. Cook until the liquid evaporates. Add to bowl with lamb mixture and stir in pine nuts.
Clean skillet and return to heat. Wipe with a lightly oiled paper towel. Cook flatbreads one at a time until puffy and dark brown spots appear. Combine yogurt and lemon zest. Add in salt to taste. Spread over flatbreads. Top with lamb and rest of sauce as needed. Top with mint if using.
In a large bowl, combine 2 cups ap flour and 1 cup ww flour with 1/4 cup olive oil and 2 tsp coarse salt. Mix in 3/4 cup water and adding more water as needed. Turn dough out onto a work surface and need for 5 minus. Place dough in bowl and cover with a damp cloth. Let rest 30 mins. Divide dough into 8 alls and roll out to 7 inch rounds. Keep covered with a damp cloth until ready to cook.