These delicious tear and share flatbreads are a winner in our house for a casual evening dinner. I made these, this time with spelt but they are interchangeable with gluten free flour in its place which I ususally use but the spelt did make a lovely nutty alternative. You can make the recipe even quicker by using good quality /gluten free flat breads but for me there is nothing like the feel of dough in my hands and a bit of kneading to work the frustrations of the day away. I always keep a ready rolled supply of these uncooked between parchment in my freezer, they cook successfully from frozen – just add toppings of choice. They are a great way of getting lots of veg into your kids as I just load up the toppings and pass them round. A dipping sauce of harissa on the side is a good accompaniment for the Moroccan lamb to spice it up a bit further.
18oz spelt flour mixed with 2 tsp salt
2 by 7gr packets of fast acting yeast
2 tbsp honey
5 tbsp olive oil
12-14floz warm water
(If you have a pizza stone then use this to cook the flatbreads on this for an even crispier base).
Dissolve the yeast in the water with the honey and set aside for about 5 minutes to begin activation.
Add the olive oil and stir and tip into the bowl of flour and mix to thoroughly combine.
The dough needs to be quite firm and not too sticky so don’t add all the water in one go.
Knead for about 10 minutes until smooth and elastic or tip into mixer with the dough attachment and take the easy way out.
Place in a bowl which has been brushed with oil.
Cover the bowl with cling film and leave to double in size.
Tip out onto floured surface and divide into 8 pieces.
Roll out as thinly as possible.
Place onto baking tray or paddle, cover with toppings – see below, drizzle over some olive oil, season and bake on baking tray or slide onto a pizza stone
if you have it at 240C for about 12 minutes until the flat bread is cooked, lovely and crispy and the topping is hot.
Toppings – each enough for about 4-5 flat breads
Moroccan lamb with balsamic onions & feta
1 white onion diced
2 cloves of garlic peeled chopped and mashed
2 tbsp rapeseed oil
1 tbsp Ras el Hanout seasoning
1 lb lamb mince
100gr feta cubed
3 tbsp balsamic onions
Heat the oil, add the onion and garlic and cook for a few minutes until translucent.
Add the Ras El Hanout, stir to combine and cook out for a few minutes.
Tip in the lamb mince, brown thoroughly then add the tomato passata.
Continue cooking until the lamb is cooked through and flavors have developed.
Set aside to cool.
When cool, top your flatbread with a layer of mince, some balsamic onions, cubed feta, and drizzle over extra olive oil and into the oven to bake.
Butternut squash, peppers and toasted pinenuts
1 small butternut squash peeled, chopped and steamed then pushed through a ricer or mashed well
1 tbsp pomegranate molasses
1 large red pepper roasted, peeled & Sliced – I often use pre-bought canned peppers from my local good food store.
2oz pine nuts toasted.
Salt and Pepper to season
Combine the butternut squash with the molasses, season well.
Top the flatbread with a layer of the squash mix. a layer of chopped peppers, some toasted pinenuts, season well, drizzle over some oil and tip into the oven to bake.