Middle Eastern Lamb Flatbread

• Instagram
• Pinterest
• TikTok
• Facebook
• YouTube

This Middle Eastern Lamb Flatbread is a favorite. Homemade flatbread with sesame seeds sprinkled around the edges and topped with a flavor packed spiced ground lamb mixture and baked to golden perfection. So Delicious! You  can also make these with any store bought flatbread too. 

This post is brought to you by AMERICAN LAMB BOARD. Thank you for supporting the sponsors that allow Fig & Olive Platter to continue sharing delicious recipes.  All opinions are my own.

American Lamb 

I used ground Halal American Lamb in this recipe. When you purchase American lamb, you are directly benefiting local producers that are dedicated to caring for the land, the animals, and the local communities they serve. American lamb is produced in every state in the U.S., making fresh, local lamb available year-round. All kosher and halal certified meat in the U.S. is American. If you want to learn more about the nutrition benefits, grazing methods and where to find American Lamb near you, head over to their website.

Print Recipe

Middle Eastern Lamb Faltbread

Prep Time15 minutes mins

Cook Time35 minutes mins

Ingredients

• 1 lb Ground American Lamb
• 1 large yellow onion chopped
• 1 large tomato chopped
• 2 tbsp tomato paste
• 1 medium jalapeno finely chopped (optional)
• 1/2 cup finely chopped parsley
• 2 tbsp olive oil plus more for brushing the flatbread
• Store Bought Flatbread or homemade flatbread
• 1/4 cup of toasted pine nuts optional
• Toasted sesame seeds optional

Spices

• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground 7 spice
• Salt to taste
• Black pepper to taste
• ½ tsp Aleppo chili pepper adjust spice level to your liking

Flatbread

• 3 cups of All-purpose flour
• 1 packet of instant yeast
• 1 tsp honey
• 1 & ½ cup water
• 1 tbsp olive oil
• 1 tsp salt

Instructions

Flatbread

• In a bowl or stand mixer, add the warm water, sugar or honey and yeast. Mix and allow the mixture to bloom for 5 minutes until the edges get foamy around the edges
• Now, add the flour and using a wooden spoon, mix. Transfer the dough onto a clean well floured surface and knead the dough for a couple of minutes. I used about 1 additional tablespoon of flour while kneading the dough. The dough should be slightly sticky but soft.
• Place the dough in a large bowl and drizzle a little bit of olive oil on top and cover the dough with a plastic wrap and a tea towel. Place the bowl in a warm place to rise for about 2 hours or until doubled in size.
• Once the dough has doubled in size, divide the dough into 8 pieces. The size depends on how big or small you want the flatbreads to be. Place the dough pieces on a floured pan, leaving some room between each piece and cover and allow to proof again for 15-30 minutes. 

Lamb Mixture  

• Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.
• Now add the ground lamb and cook for 3 minutes, stirring frequently. Now add the tomato paste, spices and stir. Cook the lamb on medium to high heat until it's just cooked through (or until ground lamb reaches an internal temperature of 160 degrees), and the liquid released from the lamb evaporates. This takes about 6 minutes.

  Note: the lamb will finish cooking in the oven so try not to over cook the lamb.
• Now add the tomatoes and stir.
• Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking.
• Add the toasted pine nuts and stir. ( this is optional)

Middle Eastern Lamb Flatbread

• Place a baking sheet or pizza stone in the oven on the middle rack. Preheat the oven to 450 F. Try and preheat the stone for at least 30 minutes.
• Lightly flour a clean surface, begin rolling out one piece of dough into a medium size circle. If you start to notice that the dough is not stretching well, cover with a tea towel and allow the dough to rest for a couple of minutes to relax the gluten.
• Continue this step with the remaining pieces of dough. Note: Make sure to keep every stretched dough covered well to prevent it from drying out. This is very important. You do not want the dough to dry out.
• Once you have rolled out the dough, place it on parchment paper.

  Note: I baked three flatbreads at a time. This depends on how large your baking stone is.
• Place two or three doughs on parchment paper. Brush some olive oil along the edges of the dough and sprinkle some sesame seeds. Top the top with the lamb mixture, and using the back of the spoon press it into the dough a little.
• Drizzle olive oil and place in the oven to cook for 10 minutes or until golden around the edges and bottom.
• Once baked, place it on a wire rack or wooden board and garnish with some fresh chopped parsley.
• Slice into pieces and ENJOY!