Turkish flatbread with minced beef, herbs and spices
This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt.
Ingredients
For the topping
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 250g/9oz beef or lamb mince
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp hot smoked paprika
- 2–3 tsp tomato purée
- ½ tsp fine sea salt and freshly ground black pepper
- fresh mint and coriander leaves, to serve
For the dough
- 200g/7oz Greek-style yoghurt
- 200g/7oz self-raising flour, plus extra for rolling
- 1 tsp ground cumin
- 1 tsp cumin seeds
For the minted yoghurt
Method
Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat.
To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in.
Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges.
While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.
Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.
For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.
Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves.
