This flatbread is great because when the weather is warm and sticky, you might not always feel like being in the kitchen for hours to prepare a decent meal. This bread is literally done in a few minutes. It’s full of juicy little tomatoes, yoghurtsauce and delicious spicy ground meat. What’s not to love right? The original recipe from Donna Hay is made with another flatbreaf and with lambmince but that is hard to find here so I just used regular mince. Worked brilliantly!
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Spicy Flatbread with Yogurt
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful spiced meat topping cools down with creamy yogurt, fresh tomatoes, and mint. A quick and satisfying weeknight meal.
Ingredients
- 1 lbs (454 g) ground meat
- 2 cloves garlic
- 1 tsp ground cumin
- 2 tsp dried chili flakes
- 1/3 cup caramelised onion relish
- seasalt
- cracked black pepper
- 2 tbsp olive oil
- 4 large flatbreads
- 10 ounces (280 g) Greek style yoghurt
- 9 ounces (250 g) mixed cherry tomatoes
- 1/2 cup mint leaves
- 1 ounces (40 g) toasted pinenuts
- 2 tbsp lemon juice
Instructions
- Combine the mince, garlic, cumin, chili flakes, caramelised onions, salt, and pepper in a bowl and mix well.
- Heat a large nonstick frying pan over high heat.
- Brush the flatbreads with 1 tablespoon of olive oil and cook for 30 seconds to 1 minute per side, or until golden.
- Remove the flatbreads and set aside.
- Add the remaining oil and the mince mixture to the pan. Cook, breaking up any lumps with a wooden spoon, for 6–8 minutes, or until golden and cooked through.
- Spread 1/4 cup of yogurt over each flatbread. Top with the mince, tomatoes, mint, and pine nuts. Drizzle with lemon juice.
Notes
- For a richer flavor, use ground lamb or a blend of lamb and beef instead of ground meat.
- If caramelized onions aren’t available, sauté finely chopped onions until softened and caramelized for a similar sweetness.
- To make ahead, prepare the spiced meat topping separately and store it in the refrigerator for up to 2 days. Assemble the flatbreads just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What makes this flatbread spicy, and can I adjust the heat level?
The heat comes from the chili flakes mixed into the meat filling — there’s no dough step in this recipe, since it’s made with store-bought flatbreads. You can reduce or increase the amount of chili flakes based on your preference without affecting the texture of the flatbread.
Should the yogurt be served cold alongside the warm flatbread?
Yes, the contrast of cool yogurt against the warm spiced flatbread is the point. Plain full-fat yogurt works best since it is thick enough to hold up as a dip or spread.
Can I cook the flatbread in a regular skillet instead of over an open flame?
This recipe is already cooked entirely in a skillet — no open flame needed. Heat a large nonstick frying pan over high heat, brush the flatbreads with a little olive oil, and cook for 30 seconds to 1 minute per side, or until golden.
