Flatbread topped with Mint, Feta and Lamb

This Flatbread topped with Mint, Feta, Lamb makes an eastern Mediterranean appetizer, the flatbread softens the sharpness of mint, lamb and feta with gently cooked leeks and scallions. The flavors blend nicely on flatbread!

Flat breads:

1 3/4 tsp. dry active yeast

2 cups warm water

2 Tbsp. extra-virgin olive oil

1 Tbsp. sugar

1 tsp. coarse salt

4 1/2 cups bread flour

Topping:

1 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

6 leeks, white and pale green parts only, halved lengthwise, cut crosswise into 1/4 inch thick slices

16 scallions, thinly sliced

coarse salt and freshly ground pepper to taste

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1/2 lb. ground lamb

1 cup crumbled feta cheese

Make the flat bread: Combine yeast and water in a mixer bowl, let stand until foamy. Add oil, sugar and salt. Mix with dough hook on medium speed until combined. Reduce speed to low, add flour a little at a time, mix until dough comes together. Transfer dough to a lightly floured work surface and knead until smooth and soft, 10-15 minutes. Transfer to an oiled bowl, cover with plastic wrap. Refrigerate at least 4 hours or overnight. Remove dough from refrigerator and bring to room temperature. Place a baking sheet on the floor of oven. Preheat to 500 degrees.

Make the topping:  Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions, season with salt and pepper. Cook, stirring occasionally until softened. Transfer to a bowl and stir in parsley and mint. Add lamb to the skillet and set over medium-high heat. Cook, stirring and breaking up meat into small pieces until browned. Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14 x 7 inch round rectangles, keep other portions covered. Place dough rectangles on a parchment lined, inverted rimmed baking sheet. Brush with oil and spread each with 1/4 of leek mixture, leaving a 1/2 inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper. Carefully slide parchment with flat breads onto a pizza stone. Bake until flat breads are golden brown 10-12 minutes. Repeat with remainder of dough. Garnish flat breads with fresh mint and drizzle with oil. Cut into thick slices and serve immediately.

Serves 4

 

 

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