Roll the flatbread as thinly as possible to get light, airy bread. This is a delightful accompaniment to barbecued meat.
- 1 kg minced lamb
- 100 gm fine fresh white breadcrumbs
- 2 tbsp finely chopped mint
- 1 tbsp finely grated lemon rind
- 2 tsp fennel seeds, dry-roasted, finely ground
- 1 tsp cumin seeds, dry-roasted, finely ground
- 18 lemon leaves (optional)
- To serve: extra-virgin olive oil and lemon wedges
- To serve: 200 gm feta
- To serve: 1½ cups each (loosely packed) flat-leaf parsley and mint
- 10 gm dried yeast
- 265 gm (1¾ cups) bread flour
- 1For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl, stir until yeast dissolves. Add 60ml warm water and stir to combine, then add flour and stir until a soft dough forms (adding a little more water if necessary). Turn out onto a lightly floured surface, knead until smooth and elastic (8-10 minutes). Place dough into a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1½ -2 hours). Knock down dough and gently knead, then divide into six equal portions. Roll out each portion on a lightly floured surface to a 30cm round. Meanwhile, heat a large non-stick frying pan over medium heat, add bread, one at a time and cook, turning once until golden and puffed (1-2 minutes) and set aside.
- 2Combine lamb, breadcrumbs, mint, lemon rind and spices in a large bowl. Season to taste, mix until well combined. Roll into 18 golf-ball-sized pieces. Wrap each ball in a lemon leaf and skewer three balls on each of six long metal skewers.
- 3Meanwhile, heat a char-grill pan or barbecue to medium-high heat. Add skewers and grill, turning occasionally, until just cooked (5-6 minutes).
- 4Drizzle with olive oil, squeeze lemon wedges over the top, and serve with flatbread, feta and herbs.
Drink Suggestion: Spicy grenache shiraz. Drink suggestion by Max Allen
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