Middle Eastern Stuffed Flatbreads
August 25, 2016
"From Super Food Ideas magazine (JULY 2016)"
- FOR FLATBREAD DOUGH
- FOR TOMATO SALAD
- Serving Size: 1 (414.6 g)
- Calories 944.9
- Total Fat - 65.7 g
- Saturated Fat - 17.1 g
- Cholesterol - 86.9 mg
- Sodium - 1304.9 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 10.2 g
- Sugars - 4.9 g
- Protein - 32.6 g
- Calcium - 64.9 mg
- Iron - 5.2 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.7 mg
Make Flatbread Dough - using an electric mixer fitted with a dough hook, beat flour, salt, oil and 3/4 cup water on medium speed for 3 minutes or until smooth (the dough should be elastic, pulling away from the side of the bowl and if it is sticky, add a touch of flour; if too dry, add a little water.
Cover bowl with plastic wrap and set aside for 5 minutes to rest.
Meanwhile, heat 1 tablespoon oil in a frying pan over high heat and add onion and garlic and cook, stirring for 1 minutes.
Add mince and cook, breaking up lumps with a wooden spoon for 3 minutes.
Add spice blend, salt and pepper and cook for 5 minutes or until mince is browns and then transfer to a heatproof bowl and stand for 10 minutes, cover and refrigerate for 10 minutes or until cooled.
Preheat oven to 100C/80C fan forced.
Divide dough into 4 equal portions and roll out 1 portion of dough on a lightly floured surface to form a 2mm thick, 22cm x 50cm rectangle.
Leaving a 1cm border, spoon 1/4 of the mince mixture onto one half of the dough, spreading to form a thin layer.
Fold dough over to enclose filling, pressing edges together to seal.
Repeat with remaining dough and mince, layering between sheets of baking paper.
Heat 2 teaspoons of remaining oil in a large frying pan over medium-high heat.
Place 1 flatbread in pan, cook, pressing with spatula to flatten for 2 minutes or until dough is cooked through and browned and then transfer to a baking tray and place in oven to keep warm.
Repeat in batches, with remaining oil and flatbreads.
Make Tomato Salad - arrange tomato slightly overlapping, on a serving plate and season with salt and pepper.
Stand for 5 minutes and then drizzle with oil and lemon juice.
Cut flatbread into 6 pieces and sprinkle with coriander.
Serve with salad and lemon wedges.
Tips & Variations
No special items needed.