Spicy Lamb Flatbread By Lama Gharaibeh

INGREDIENTS Total items( 16 )
Red Onion India 1 pcs Garlic Loose China 1 clove Chili Green Thailand 1 pcs Australian Lamb Mince 400 g Maggi Powder Seasoning Sachet 1 tbsp Bayara Sumac Lebanon 1 tbsp Al Wadi Al Akhdar Pomegranate Molasses 2 tbsp Parsley UAE 0.25 cup Mint UAE 0.25 cup Halwani Bros Finest Tahina 2 tbsp Al Baker Plain Flour 4 cups Dcl Instant Yeast 2 tsp Sis Fine Granulated Sugar 1 tbsp Nezo Fine Sea Salt 1.5 tsp Arwa Water 1.5 cup Rahma Olive Oil 2 tbsp

INGREDIENTS Total items( 16 )

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.

Main MealSpicy Lamb Flatbread by Lama Gharaibeh