Serves: 6
Oven Temp: 220°C / Gas Mark 8
Method
- 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.
- 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.
Ingredients
Ingredients for the dough:
- 340 g Bread flour
- 1 x (7g) Sachet dried active yeast
- 1 tsp Sugar
- 1 tsp Salt
- 190 ml Luke warm water
- 2 tbsp Olive oil
Ingredients for the topping:
- 1 tbsp Olive oil
- 1/2 Red onion finely sliced
- 2 Large garlic cloves crushed
- 500 g Northern Ireland Quality Assured steak mince
- 1 tsp Paprika
- 1 tsp Dried chilli flakes
- 4 Small tomatoes diced
- 2 tbsp of tomato paste
- A small handful of chopped parsley
- 2 tbsp of honey
- 60 g Feta crumbled
- 1 tbsp of pomegranate seeds
- 1 Lemon halved