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Spiced beef & pomegranate flatbreads
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For the dough
400g strong plain bread flour, plus extra for dusting
½ tsp salt
1 tsp fast action yeast
1 tsp caster sugar
2 tbsp olive oil, plus extra to grease
For the filling
1 red onion, finely chopped
1 tbsp olive oil
½ tsp sumac
1 tsp shawarma spice
400g 10% fat minced beef
2 large vine tomatoes, roughly chopped
1 tbsp pomegranate molasses
For the topping
150g feta cheese
100g natural yogurt
Pomegranate molasses, to serve
1 small pomegranate, seeds only
Chopped coriander, to serve
1. Start by making the dough. Place the flour, ½ tsp salt, the yeast and sugar into a large mixing bowl and make a well in the centre. Pour in the olive oil and about 325ml lukewarm water to make a soft but not sticky dough – you may not need all the water.
2. Tip the dough onto a lightly floured surface and knead for 5-8 minutes, until smooth and elastic. Put the dough back into the mixing bowl, cover and leave to rise for 1 hour or until almost doubled in size.
3. While the dough is rising, make the beef filling. Sauté the onion in the olive oil for 5 minutes until soft, then add the spices and beef mince. Cook over a medium heat until the meat is browned all over, then add the tomatoes and molasses. Fry for 5 more minutes until the tomatoes are soft, then remove from the heat and allow to cool. Cover and refrigerate until needed.
4. Preheat the oven to 230°C, gas mark 9. Divide the dough into four equal pieces and roll each out into an oval shape, about 26cm long. Pinch the ends to create a boat shape, then place onto two large greased baking trays. Fill the centre of each boat with beef, fold up the edges of the dough to create ‘walls’ to stop the filling falling out, then sprinkle over the feta.
5. Bake for 10-12 minutes until the dough is golden and the beef is cooked through with no pink meat. Drizzle with yogurt and pomegranate molasses and serve warm, scattered with pomegranate seeds and coriander.
Typical values per serving: