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Turkish flatbread with beef, red onion, feta and pomegranate

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

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.