Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 8
From Saturday Kitchen
Ingredients
For the flatbreads
- 250g/9oz strong white flour, plus extra for dusting
- 7g sachet fast-action yeast
- 1 tsp salt
- few glugs olive oil
- 150ml/5fl oz warm water
For the spiced goat topping
- 500g/1lb 2oz goat mince
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 red chilli, finely chopped
- 2 garlic cloves, minced
- 3 tomatoes, finely grated, squeezed and drained in a sieve
- salt and freshly ground black pepper
For the herbed yoghurt
- 3 tbsp Greek-style yoghurt
- 1 tbsp chopped fresh mint
- 1 garlic clove, minced
- 1 green chilli, finely chopped
- salt and freshly ground black pepper
For the garnish
- 1 handful fresh flatleaf parsley leaves
- 1 red pepper, diced
- 1 red onion, diced
- 3 pickled chillies
- 1 lemon, juice only
Method
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To make the flatbreads, mix the flour, yeast and salt in a large bowl. Make a well in the centre and add the olive oil and warm water. Using a fork, start incorporating the flour with the water and oil and, if necessary, add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for 5 minutes, or until it is smooth and elastic. Divide the dough into eight equal pieces and roll each into a ball. Put the dough pieces on a baking tray, cover with a damp teatowel or cling film and leave somewhere warm to rise for 1 hour.
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To make the goat topping, mix all of the ingredients together in a bowl and season with salt and pepper.
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To make the herbed yoghurt, mix all of the ingredients together in a small bowl and season with salt and pepper.
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Preheat the oven to 240C/220C Fan/Gas 9 and preheat a heavy baking tray or pizza tray or stone.
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Roll each piece of dough out onto a lightly floured work surface into circles that are roughly about 5mm/¼in thick. Spread the goat topping evenly on each flatbread. Bake for 8–10 minutes, in batches if necessary, until the bases are crisp and the meat topping is completely cooked.
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Scatter the garnishes over the flatbreads, squeeze over the lemon and roll up. Serve immediately with the yoghurt on the side.