Leftover Mince Middle Eastern Flatbreads
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 0mins
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- Serves
- 4
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- Calories
- 791
These spiced, herby flatbreads are a great way to use up leftover minced beef or lamb, they can be eaten for breakfast, lunch, or dinner, and are easily adjusted depending on what you have available; the spices used can be experimented with depending on your preference. The dough is very easy to work with and transforms into a wonderfully crisp, light and fluffy base.
recipe updated May 7, 2025
Ingredients
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- Onion
- 150 g
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- Ground beef
- 500 g
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- Plum tomato
- 140 g
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- Fresh parsley
- 10 g
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- Water
- 340 g
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- Dried yeast
- 1 ½ teaspoons
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- Olive oil
- 1 teaspoon
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- Granulated sugar
- ½ teaspoon
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- Plain flour
- 480 g
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- Salt
- 1 teaspoon
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- Olive oil
- 1 tablespoon
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- Ground coriander
- ¼ teaspoon
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- Ground cinnamon
- ¼ teaspoon
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- Ground cumin
- ¼ teaspoon
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- Ground nutmeg
- 1 pinch
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- Tomato purée
- 1 tablespoon
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- Salt & pepper
- as needed
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- Greek yogurt
- as needed
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- Tahini
- as needed
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- Pine nuts
- as needed
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- Lemon wedges
- as needed
Tools
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Oven
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Stove
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Kenwood Chef
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Medium bowl
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Frying pan
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Baking tray - large
Step preview
- Making the dough:
- Fit the Dough Tool
- Add the ingredients into the appliance bowl
- Knead until combined – 30 seconds, speed Min
- Knead until the dough has formed – 5 minutes, speed 1
- Transfer the dough onto a lightly floured work surface and shape into a ball
- Then place the dough in a lightly oiled bowl and cover with a damp tea towel
- Prove until doubled in size – 1 hour 30 minutes
- Making the filling:
- Add oil into a frying pan
- Heat until hot – medium-high heat
- Then add onion
- Sauté, stirring occasionally, until translucent – 5 minutes, medium-high heat
- Then add the next ingredients
- Cook, stirring constantly, until combined – 2 minutes, medium-high heat
- Then add the next ingredients
- Cook until the tomatoes have softened, and the mixture thickens – 5 minutes, medium-high heat
- Transfer the mince mixture into a clean bowl and let cool slightly
- Preheat the oven – 220ºC
- Line baking trays with parchment paper
- Transfer the dough onto a lightly floured work surface and divide into 4 equal pieces
- Shape each piece into a ball
- Roll out each ball into a circle, about 20 cm in diameter and 5 mm thick
- Place the dough rounds on the baking trays
- Divide the mince mixture between the flatbreads evenly, leaving a 3 cm border around the edges
- Bake until golden– 15 minutes, 220ºC
- Drizzle with the next ingredients
- Sprinkle with nuts
- Serve with lemon wedges