Flatbread Topped with Mint, Feta, and Lamb
From Martha Stewart [1]
Ingredients
- For the flatbreads
1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
2 cups warm water
2 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon sugar
1 teaspoon coarse salt
4 1/2 cups bread flour, plus more for surface
For the topping
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
16 scallions, thinly sliced
Coarse salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint, plus more for garnish
1/2 pound ground lamb
1 cup (8 ounces) crumbled feta cheese
Directions
- Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).
- Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.
- Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.
- Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.
- Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered.
- Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper.
- Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.
- Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.
Serves 8-10.
Information
- Category
- Fruit, Appetizers
- Cuisine
- Mediterranean/Middle Eastern