Topped with lamb and houmous, these delicious flatbreads are ideal for using up the leftover meat from a roast dinner.

  • Serves: 3 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • British

    Turkish Lamb Flatbreads

    Recipe Information

    Ingredients
    Print page

    260g Leftover Lamb

    300g Houmous

    1 pack Pomegranate Seeds

    1 Red Onion, peeled and thinly sliced

    1 Little Gem Lettuce, shredded

    250g Strong White Bread flour

    ½ tsp Salt

    ½ tsp Ground Cumin

    1 tsp Paprika

    1 tsp Dried Parsley

    Black Pepper

    110ml Warm Water

    60ml Olive Oil

    Method

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Put the carved lamb in some tin foil and wrap into a parcel.

    Warm in the oven while you make the flatbreads.

    Mix the flour, salt, paprika, cumin and parsley together, then season with fresh black pepper.

    Mix the warm water and the olive oil together.

    Make a well in the centre of the flour mix, and slowly add the water and oil, mixing to make a soft dough.

    Put a little extra flour on the work surface and knead the dough for 5 minutes.

    Divide the mixture into 6 balls.

    Roll them out into a circle about the thickness of a pound coin.

    Heat a griddle pan and cook the flatbreads for about 2 minutes on each side until brown and blackened.

    Take the lamb out of the oven and shred finely.

    When they are all cooked serve alongside the warm lamb, houmous, red onion, lettuce and pomegranate seeds.

    Customer Reviews