flatbread and lamb with pomegranate molasses

This is my first attempt at making bread, and I’m pretty pleased with the results (it got full marks from all the family with the kids really enjoying them).

Add half teaspoon of yeast to 300ml of warm water and then, when dissolved, add this (a bit at a time) to 450g of strong flour and a tablespoon of sea salt in a large mixing bowl. 

(At this point things got a bit messy, and if there is a tip I’ll be remembering next time it would be to get the only other ingredient (2 tablespoons of olive oil) ready before adding the water to the flour.)

The water and flour need to be kneaded together for about five to ten minutes; until the dough stops feeling sticky.  Then work the oil into the mixture.

You then knead the mixture for a further 5 minutes on a floured surface and then leave it (covered) for an hour.

The lamb is very easy.  Cook a finely chopped onion in oil for 10 minutes over a moderate heat and then add the lamb mince (500g). Keep cooking for another 10 to 15 minutes until the lamb is starting to caramelize.  Meanwhile mix 4 tablespoons of pomegranate molasses with 5 tablespoons of water, which are then added to the mince along with salt and pepper.

This can then be left while you go back to the bread.  (At this point stick the oven on at 200C.)

Separate the dough into 12 lumps and then roll them into small pizza bases (use lots of flour to make sure they don’t stick to anything).  Put these onto two floured baking trays and then put the mince (and some pine nuts) on top.

Stick them in the oven for 15 minutes. 

We had them with a tomato salad which was lovely.

About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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1 Response to flatbread and lamb with pomegranate molasses

  1. Christina Brown says:

    many thanks hope the kids like it the week after next

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