Middle Eastern Stuffed Flatbreads

This is a Middle Eastern spin on popular Turkish gozleme. Enjoy the lamb but don't fear the dough!

The ingredient of Middle Eastern Stuffed Flatbreads

• 1 4 cup extra virgin olive oil
• 1 2 brown onion finely chopped
• 1 garlic clove crushed
• 400g lamb mince
• 3 teaspoons harissa middle eastern spice blend
• 3 4 teaspoon salt
• 1 2 teaspoon ground black pepper
• fresh coriander leaves to serve
• lemon wedges to serve
• 2 1 2 cups self raising flour
• 3 4 teaspoon salt
• 1 3 cup extra virgin olive oil
• 4 tomatoes sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice

The Instruction of middle eastern stuffed flatbreads

• 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 see note cover bowl with plastic wrap set aside for 5 minutes to rest
• meanwhile heat 1 tablespoon oil in a frying pan over high heat add onion and garlic cook stirring for 1 minute add mince cook breaking up lumps with a wooden spoon for 3 minutes add spice blend salt and pepper cook for 5 minutes or until mince is browned transfer to a heatproof bowl stand for 10 minutes cover refrigerate for 10 minutes or until cooled
• preheat oven to 100c 80c fan forced divide dough into 4 equal portions 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 a spatula to flatten for 2 minutes or until browned turn cook pressing with spatula for a further 2 minutes or until dough is cooked through and browned transfer to a baking tray 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 season with salt and pepper stand for 5 minutes drizzle with oil and lemon juice
• cut each flatbread into 6 pieces sprinkle with coriander serve with salad and lemon

Nutritions of Middle Eastern Stuffed Flatbreads

calories: 827 418 calories
calories: 46 grams fat
calories: 8 2 grams saturated fat
calories: 68 grams carbohydrates
calories: n a
calories: n a
calories: 31 4 grams protein
calories: 60 milligrams cholesterol
calories: 1796 milligrams sodium
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