Mediterranean Lamb Flatbread

July 21, 2015

Mediterranean Lamb Flatbread

Flatbread dough:

2 cups all purpose flour

1 cup semolina flour

1 tsp salt

1 tsp honey

2 1/4 tsp active yeast

1 cup warm water

1/4 cup olive oil

In the bowl of a standing mixer stir together all the dry ingredients. In a small bowl combine warm water, yeast, and honey and stir to dissolve the yeast. Let set for 10 minutes until foamy and pour into dry ingredients. With a dough hook, mix dough ingredients on low speed and slowly add the olive oil. Mix to form a soft, elastic dough. Place dough in a lightly oiled bowl, cover and let rise for about an hour. Meanwhile, preheat a pizza stone in a 450 degree oven for at least 1/2 an hour. Divide the dough into two even pieces and roll into balls. On a lightly floured surface, roll one ball into an oblong flatbread about 12 inches long and 8 inches wide. Dust a pizza peel with corn meal, place rolled out dough on top, and brush it with a little olive oil.

Toppings:

2 tsp olive oil

1 small sweet onion; diced

2 cloves garlic; minced

1 1/2 pounds of ground lamb

1 tsp coriander

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp ground black pepper

1/2 tsp ground cardamon

1 tsp salt

1 cup toasted pine nuts

2 cups shredded cheese (goat or sheep cheese would be most authentic I use pecorino Tuscano)

Rosemary sprigs

In a skillet, heat olive oil over medium heat, add the onions and sauté until soft and translucent, adding a pinch of salt to draw out the moisture. Add garlic and sauté for 30 seconds. Add ground lamb and sauté until cooked through and no longer pink. Add all the spices and continue cooking until fragrant and the mixture is evenly spiced. Set aside. Top rolled out dough with 1/2 the cheese, 1/2 the lamb, 1/2 the pine nuts and a few small sprigs of Rosemary. Gently slide flatbread onto preheated stone and bake for 10-20 minutes until the bread puffs and begins to color on the bottom. Cool for 5 minutes and cut into rough rectangular pieces.