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Persian Lamb Flatbreads

Persian Lamb Flatbreads

These homemade flatbreads are wonderfully soft and doughy, absorbing all the flavours of the gently spiced lamb and Persian Style Quinoa & Lentils. Top with creamy natural yoghurt and pomegranate seeds for a simple, delicious, midweek dinner.

By @AmySheppardFood


  • Serves 2

  • 30 Minutes

  • 2 pans

  • Proficient

Aromatic Persian-Style Quinoa & Lentils



  1. Make the flatbreads: In a large mixing bowl, add: 350g plain flour, 1 tsp baking powder and seasoning. Stir, before adding 350g of natural yoghurt and combining until you have a smooth dough.
  2. Divide the dough into 4 equal sized balls. Roll out on a floured surface, until they are rough circles of approximately 1cm thick.
  3. Brush a tiny amount of oil across the bottom of a griddle or frying pan, so that it’s lightly coated. Heat the pan. Fry each of the flatbreads for around 2-3 minutes on each side. They will puff up inside and become crisp on the outside.
  4. In the meantime, add the lamb mince to a non-stick frying pan. Drizzle in a little oil and fry for 5 minutes. Drain any excess fat before adding ½ finely chopped red chilli, 1 tsp ground cumin, a packet of Persian Style Quinoa & Lentils and 50ml of water. Fry for a further 5 minutes, until the lamb is cooked through.
  5. Divide the lamb mince and lentils between the 4 flatbreads before topping with natural yoghurt, fresh coriander and a few pomegranate seeds.

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