Yogurt Spread
0.75 cup Whole milk yogurt
1 Garlic, grated
Lemon, juiced & zested
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
0.50 tsp Cumin
Flatbread
1.50 cups Self-rising flour, plus more for dusting
1 cup Plain whole-milk yogurt
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
Nonstick cooking spray, for greasing
Lamb
1 tbsp Olive oil
1 Shallot, minced
4 Garlic, minced
1 tsp Ground cumin
0.50 tsp Ground coriander
1 lb Ground American lamb
Kosher salt & freshly ground black pepper, to taste
Pickled red onions, to serve
Parsley, torn, to serve
1In a small bowl, combine yogurt, garlic, lemon zest and juice, salt, pepper, and cumin.
2Heat the olive oil in a large skillet over medium high heat. Once the oil begins to shimmer, add the shallots and cook for 2 minutes, stirring occasionally, until the shallots begin to soften.
3Add the garlic and cook for 30 seconds, until fragrant.
4Add the cumin and coriander and cook for 1 minute, until fragrant.
5Add the lamb and use a wooden spoon to break up into small pieces. Season with salt and pepper. Cook, stirring occasionally for 10 minutes, until the lamb is cooked through. If there is too much fat in the pan, blot it with a paper towel so that the meat can brown.
6In a large bowl, stir the flour, yogurt, salt, and pepper with a rubber spatula until a shaggy dough forms.
7Turn the dough out onto a lightly floured surface and knead into a smooth ball. Cover with a towel and rest for 15 minutes.
8Divide the dough into 4 equal portions.
9Generously flour a rolling pin and work surface and roll the dough out into 10-inch circles.
Heat a cast iron or stainless steel pan over medium-high heat and spray with cooking spray. Add a dough round to the pan and cook for 1 to 2 minutes, until the dough puffs up and has a few golden brown spots. Flip the flatbread over with tongs and cook for another minute, until equally spotted. Repeat with the remaining flatbread.
Top the flat bread with yogurt, spiced lamb, pickled red onions, and parsley.
Ingredients
Yogurt Spread
0.75 cup Whole milk yogurt
1 Garlic, grated
Lemon, juiced & zested
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
0.50 tsp Cumin
Flatbread
1.50 cups Self-rising flour, plus more for dusting
1 cup Plain whole-milk yogurt
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
Nonstick cooking spray, for greasing
Lamb
1 tbsp Olive oil
1 Shallot, minced
4 Garlic, minced
1 tsp Ground cumin
0.50 tsp Ground coriander
1 lb Ground American lamb
Kosher salt & freshly ground black pepper, to taste
Pickled red onions, to serve
Parsley, torn, to serve
Directions
1In a small bowl, combine yogurt, garlic, lemon zest and juice, salt, pepper, and cumin.
2Heat the olive oil in a large skillet over medium high heat. Once the oil begins to shimmer, add the shallots and cook for 2 minutes, stirring occasionally, until the shallots begin to soften.
3Add the garlic and cook for 30 seconds, until fragrant.
4Add the cumin and coriander and cook for 1 minute, until fragrant.
5Add the lamb and use a wooden spoon to break up into small pieces. Season with salt and pepper. Cook, stirring occasionally for 10 minutes, until the lamb is cooked through. If there is too much fat in the pan, blot it with a paper towel so that the meat can brown.
6In a large bowl, stir the flour, yogurt, salt, and pepper with a rubber spatula until a shaggy dough forms.
7Turn the dough out onto a lightly floured surface and knead into a smooth ball. Cover with a towel and rest for 15 minutes.
8Divide the dough into 4 equal portions.
9Generously flour a rolling pin and work surface and roll the dough out into 10-inch circles.
Heat a cast iron or stainless steel pan over medium-high heat and spray with cooking spray. Add a dough round to the pan and cook for 1 to 2 minutes, until the dough puffs up and has a few golden brown spots. Flip the flatbread over with tongs and cook for another minute, until equally spotted. Repeat with the remaining flatbread.
Top the flat bread with yogurt, spiced lamb, pickled red onions, and parsley.
