Turkish Flatbread with Beef, Red Onion, Feta & Pomegranate
Preparation time: 30 mins Baking time: 15 minutes Preheat oven to 220oC / Gas 8. Serves: 6 You will need a large, lightly greased flat oven tray. Ingredients for the dough: 340g bread flour 1 x (7g) sachet dried active yeast 1 teaspoon sugar 1 teaspoon salt 190ml luke warm water 2 tablespoons olive oil […]
Preparation time: 30 mins
Baking time: 15 minutes
Preheat oven to 220oC / Gas 8.
You will need a large, lightly greased flat oven tray.
Ingredients for the dough:
- 340g bread flour
- 1 x (7g) sachet dried active yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 190ml luke warm water
- 2 tablespoons olive oil
Ingredients for the topping:
- 1 tablespoon olive oil
- ½ red onion, finely sliced
- 2 large garlic cloves, crushed
- 500g Northern Ireland Quality Assured steak mince
- 1 teaspoon paprika
- 1 teaspoon dried chilli flakes
- 4 small tomatoes, diced
- 2 tablespoons of tomato paste
- A small handful of chopped parsley
- 2 tablespoons of honey
- 60g feta, crumbled
- 1 tablespoon of pomegranate seeds
- 1 lemon, halved
• Place bread flour, dried yeast, sugar and salt into a large bowl and mix, create a well in the centre of the dry ingredients and pour in luke warm water, olive oil and mix to a dough.
• Turn the dough onto a clean dry surface and knead until smooth. • Return the dough to the mixing bowl and cover with a lightly oiled piece of cling film.
• Set in a warm place until the dough has doubled in size.
• Tip the dough onto a clean surface and divide into two pieces and knead for a minute. Lightly dust the surface with flour and roll each piece into an oblong shaped flatbread, then transfer onto a prepared tray, cover with lightly greased cling film and allow the flatbreads to rest while you make the topping.
For the topping:
• Heat a large non stick frying pan and gently dry fry the steak mince, stirring with a wooden spoon to break up any lumps. Stir in sliced red onion and crushed garlic and cook until soft, add paprika, chilli flakes, diced tomatoes, tomato paste and cook for a further 5 minutes or until the tomatoes have softened and the mixture is quite dry.
• Remove from the heat and stir in half of the parsley.
• Spoon the steak mixture over the flatbreads and drizzle with honey.
• Bake in a hot oven for 10 – 15 minutes until golden. When baked, top the flatbreads with chopped parsley, crumbled feta, pomegranate seeds and a squeeze of lemon juice.
• Cut into slices and serve.