Spicy Lamb Flatbread By Lama Gharaibeh

How to Make

• To make the dough dissolve the yeast in the warm water along with the honey and set aside for 10 minutes.
• Add the flour gradually with the salt until you get a smooth dough.
• Knead the dough very well until smooth and elastic.
• Transfer the dough into a bowl brushed with olive oil. Cover it with plastic wrap until doubled in size.
• For the lamb toppings:Heat the olive oil in a pan, add onions, garlic and Maggi seasoning and fry for 2 minutes.
• Add the lamb mince and cook over high heat turning often until browned.
• Adjust the salt and pepper then add the fresh chopped herbs and sumac.
• Heat the oven to as high as it will go then start working with the dough.
• Divide the dough into 4 equal pieces and start rolling the first piece into an oval or circular shape then transfer it into a baking tray lined with parchment paper, covering the rest of the dough so it will not dry out.
• Brush the base of the dough with olive oil then spread the lamb mixture evenly over the flat dough. Bake for 10 - 12 minutes until golden and crisp.
• Scatter with some more fresh herbs and serve immediately with some yogurt on the side.