Lamb Flatbread with Feta and Mint

Name: Lamb Flatbread with Feta and Mint
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons dry active yeast (from one ¼-ounce envelope); 1 liters bread flour, plus more for surface; 1 Tbsp metric unsalted butter; 8 servings coarse salt and freshly ground pepper, to taste; 237 milliliters feta cheese, crumbled; 0 chopped fresh mint, plus more for garnish; 454 grams ground lamb; 1 Tbsp extra-virgin olive oil, plus more for brushing and drizzling; 1 teaspoon salt; 2 spring onions, bulb plus 2 or 3 inches of stems, chopped into ¼â€™ pieces; 1 Tbsp sugar; 473 milliliters water (110 degrees f)

Lamb Flatbread with Feta and Mint

One serving contains 507 calories, 22g of protein, and 22g of fat. This recipe serves 8. A mixture of feta cheese, salt, metric butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Combine yeast and water in a mixer bowl.

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Water

Yeast

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Blender

Bowl

Let stand until foamy, about 5 minutes.

Add oil, sugar, and salt.

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Sugar

Salt

Cooking Oil

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.)

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Dough

All Purpose Flour

Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes.

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Dough

Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).

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Wrap

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Plastic Wrap

Bowl

Remove dough from refrigerator, and bring to room temperature.

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Dough

Place a pizza stone onto the center rack of the oven. Preheat oven to 500 degrees.Topping: Melt butter with oil in a medium skillet over medium heat.

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Butter

Cooking Oil

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Pizza Stone

Frying Pan

Oven

Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

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Salt And Pepper

Green Onions

Leek

Transfer to a bowl. Stir in parsley and mint.

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Parsley

Mint

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Bowl

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 15-by-6-inch rounded rectangles; keep other portions covered.

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Dough

Lamb

Meat

Equipment you will use

Frying Pan

Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet.

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Dough

Equipment you will use

Baking Sheet

Brush with oil, and spread each with ¼ of the leek mixture, leaving a ½-inch border. Top each with ¼ of the lamb, and then sprinkle with ¼-cup feta. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone.

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Salt And Pepper

Spread