MIDDLE EASTERN STUFFED FLATBREADS
serves / 4 prep / 40 minutes cook / 25 minutes
¼ cup extra virgin olive oil ½ brown onion, finely chopped 1 garlic clove, crushed 400g lamb mince 3 tsp harissa Middle Eastern
spice blend ¾ tsp salt ½ tsp ground black pepper Fresh coriander leaves,
to serve Lemon wedges, to serve FLATBREAD DOUGH 2 ½ cups self-raising flour ¾ tsp salt ⅓ cup extra virgin olive oil TOMATO SALAD 4 tomatoes, sliced 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1Make
flatbread dough: Using an electric mixer fitted with a dough hook, beat flour, salt, oil and ¾ cup water on medium speed for 3 minutes or until smooth (see note). Cover bowl with plastic wrap. Set aside for 2Meanwhile,5 minutes to rest.
heat 1 tbsp oil in a frying pan over high heat. Add onion and garlic. Cook, stirring, for 1 minute. Add mince. Cook, breaking up lumps with a wooden spoon, for 3 minutes. Add spice blend, salt and pepper. Cook for 5 minutes or until mince is browned. Transfer to a heatproof bowl. Stand for 10 minutes. Cover. Refrigerate for 10 minutes or until 3Preheat cooled.
oven to 100C/80C fan-forced. Divide dough into 4 equal portions. Roll out 1 portion of dough on a lightlyfloured surface to form a 2mmthick, 22cm x 50cm rectangle. Leaving a 1cm border, spoon ¼ of the mince mixture onto one half of the dough, spreading to form a thin layer. Fold dough over to enclose filling, pressing edges together to seal. Repeat with remaining dough and mince, layering between sheets of 4Heat baking paper.
2 tsp of remaining oil in a large frying pan over medium-high heat. Place 1 flatbread in pan. Cook, pressing with a spatula to flatten, for 2 minutes or until browned. Turn. Cook, pressing with spatula, for a further 2 minutes or until dough is cooked through and browned. Transfer to a baking tray. Place in oven to keep warm. Repeat, in batches, with remaining oil and flatbreads. 5Make Tomato Salad: Arrange tomato, slightly overlapping, on a serving plate. Season with salt and pepper. Stand for 5 minutes. Drizzle with oil and lemon juice. 6Cut each flatbread into 6 pieces. Sprinkle with coriander. Serve with salad and lemon. NOTE: The dough should be elastic and pulling away from the side of the bowl. If it’s sticky, add a touch of flour; if it’s too dry, add a little water.