I don’t often make things like bread or flatbread, but this recipe for it was crazy easy and quick. Plus, I swapped out the flour for a whole grain more nutritious one and my kids ate it all up! I had a difficult time with the title of this recipe, but really it’s just my usual m.o. A carb, a protein, and a boatload of fresh veggies with a simple mix of acid and oil to act as a dressing. This Lamb Salad Flatbread is easy enough to whip up during the week and a great way to work ground meat into meals.
This recipe was inspired by the “Frying-pan Turkish Flatbreads with Spoon Salad” in a Modern Way to Cook (not an affiliated link). I love the idea of warm flatbread (which in this case is quite thin and acts more like a tortilla wrap), flavourful lamb, the most amazing savoury yogurt and lots of fresh veggies.
I primarily used Middle Eastern flavour profiles in this dish. Za’atar seasoning on the meat, sumac seasoning for the yogurt. These spice blends are great for families! They impart a ton of delicious flavours without being too spicy or polarizing. Who needs another spice that divides the family into who eats what? I guess they’re unifying spices that get everyone excited to eat. I’m seeing these spice blends almost everywhere now. They shouldn’t be too difficult to find, but will most likely be in the Middle Eastern section of the grocery store versus the herb/spice aisle. Sumac sounds much more unconventional than it really is. It’s a lemon-like flavoured dried plant that gets ground up to make the spice. So if finding sumac is challenging, lemon zest is the replacement.
Now, I realize that this recipe calls for you to make flatbread. So you’re probably thinking I’m off my rocker asking busy parents to make flatbread. Which is a legit complaint. It’s here because it’s easy. Yes, 2 extra steps to dinner, but I love knowing that I just made it and what is exactly inside. And I find my kids are much more likely to inhale foods when they’re fresh. From bread to meat if it’s hot off the grill chances are they’ll adore it.
These types of meals are messy, but undeniably delicious. They are the way we dinner. As you watch your kids tear through these flatbreads I’m sure you’ll agree as well.
- 200 grams about 2 cups rye flour (spelt, buckwheat or all-purpose flour will also work)
- 1 tsp baking powder
- 200 grams about 3/4 cup plain greek yogurt
- 1 lbs / 454 grams ground lamb
- 1 tbsp za'atar or other Middle Eastern seasoning
- 1/2 cucumber thinly sliced
- 1/2 pint small ripe tomatoes halved or quartered
- 1/2 large bell pepper
- 1/4 red onion thinly sliced
- 1/4 cup chopped fresh cilantro and mint leaves either one is optional
- 1 lemon
- drizzle of olive oil
- salt and pepper to season
- 1/2 cup thick plain Greek yogurt
- 1 tbsp sumac
Place flour, baking powder and yogurt in a food processor and blend until mixture forms a ball (or you can do this by hand with a fork). Knead the dough on a lightly floured surface until all ingredients come together, about 1 minute. Put dough in a bowl and cover with plastic wrap. Let sit for 10-15 min to quickly rise (it will only very slightly rise).
Place lamb in a medium skillet over medium-high heat. Cook, while breaking up occasionally with a wooden spoon for 5-7 minutes. Stir in za'atar seasoning (check that the za'atar seasoning has salt in it, if not season meat with salt). Cook for another minute or 2 until lamb is cooked through and starting to crisp.
Squeeze lemon juice into a medium bowl. Top with cut vegetables (tomatoes, cucumber, pepper, red onion, and herb(s). Top with a drizzle of olive oil. Season lightly with salt and pepper.
Combine yogurt and sumac together in a small bowl.
Heat a large skillet to medium heat.
Divide dough into 4 equal pieces and roll out on a lightly floured surface until 2 mm thick or so. Fry individually until flatbreads puff up on each side, about 2-3 minutes per side.
Place salad, flatbreads, yogurt and lamb on the table and allow guests to personalize each one.