15 mins
20 mins
4
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Easy Mini Scotch Lamb Flatbreads
Add a twist to roast lamb leftovers by combining them with the fresh zing of pomegranate and salsa verde.
Ingredients
Cooking Method
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Mix all the flatbread ingredients (except the oil) to form a dough. You should be able to work it with your hands, if it is sticky add a little more flour. Knead briefly, wrap in cling film and rest it for 30 minutes at room temperature. The dough will keep in the fridge for a few days at this stage.
1 -
Cut the dough into 8 pieces and roll each into an oval shape.
2 -
In a heavy based frying pan, heat a teaspoon of oil and griddle the flatbreads until they’re golden, puffed and slightly charred each side. Do not crowd the pan, cook 1 – 2 at a time.
3 -
Set aside cooked flatbreads on a lightly moistened tea towel to keep them warm.
4 -
To serve dress the rocket with olive oil and lemon juice and season with a little sea salt – to your taste.
5 -
Assemble your flatbreads by adding the rocket, lamb, pomegranate seeds and salsa verde to the flatbread pocket and secure with a small skewer.
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