If you’ve only had Lamb Flatbread as an open-faced situation, like a pizza, this recipe isn’t that. This one is stuffed! This recipe is made with a Greek tiganospomo dough, which makes it a arayes and Greek tiganospomo hybrid. This recipe follows the crispy, meat-stuffed pita you’ll find in a arayes recipe, but has a soft homemade dough and a skillet-to-oven finish so you get that crunchy outside and juicy lamb on the inside. It’s so good, and you’re going to want to make it again and again!

What Actually Makes This Lamb Flatbread Work

Here’s what matters in this flavorful Lamb Flatbread recipe:

• Well-seasoned lamb
• The right fat content
• A binder so the bread stays crisp
• Heat high enough to brown the outside properly

The Spice Blend (And Why It Matters)

Lamb can handle bold seasoning. Don’t be shy here. Cumin will bring depth, coriander adds a little citrus flavor, paprika gives that color and roundness, and a small pinch of cinnamon adds a bit of warmth to the recipe.

The thing about spice is that you can shift the energy of the dish entirely by adjusting the spices. For example, adding a little allspice gives a more traditional Middle Eastern flavor; you can stir in some harissa for heat and smoke, or add za’atar and lemon zest to make it brighter. The options are endless, and you can make this flatbread your own.

The Filling Tip That Changes Everything

Here’s what matters with stuffed lamb flatbread: moisture control. This recipe uses ground lamb, feta, fresh mint, and mozzarella, so you’re getting all the good richness, salt, and cheese melt all at once (OMG it’s heavenly). The key is pressing the filling into a thin, even layer and sealing the edges so everything cooks at the same rate.

Two important things to keep in mind:

• Don’t overload the filling. A thin, even layer cooks better than a thick mound in the centre
• Let the flatbread cook long enough in the skillet to build color before finishing in the oven. That initial browning creates structure, so the dough doesn’t soften underneath

Tip: If you can only find lamb that has a higher fat percentage, add 1-2 tbsp of breadcrumbs to the mixture to make sure it doesn’t release more fat than expected and screw up the texture of the dough.

Choosing the Right Lamb

Ground lamb is ideal. It cooks evenly, absorbs spices properly, and presses easily into the dough. Bonus points for it being pretty budget-friendly too! Look for moderate fat, as too lean dries out quickly, and too fatty you’ll have lots of excess grease that can make this soggy vs. crispy.

If you don’t like lamb or can’t find it, you can easily swap it and use ground beef. If you want it lighter, you can use ground turkey or chicken, but you’ll want to add a bit more olive oil to those options to make sure they stay juicy, since they’re very lean.

Dough Guidance (Don’t Skip the Rest)

This Lamb Flatbread uses a simple yeast dough. Nothing complicated. So many people let dough intimidate them, but it’s actually so easy to make at home.

For this recipe, you want the dough to relax and become elastic, so it rolls out without fighting against you. After mixing and kneading, let it rest in a warm spot until it’s slightly puffed and soft. It doesn’t need to double in size like other recipes.

When you divide the dough, roll each piece thin (about 7 inches wide and roughly 1/4 inch thick). This thickness allows for it to cook quickly but is sturdy enough to hold the filling without falling apart. If the dough snaps back when you’re rolling it out, let it rest a bit longer. If it feels sticky, flour your surface.

How You Know It’s Done

You’re looking for:

• Deep golden-brown spots on both sides
• A slightly hollow sound when tapped
• An internal temperature of 160°F for the lamb

What to Serve with Lamb Flatbread

This flatbread recipe is rich, so you want some freshness to balance that. Here are some ideas:

• Greek Tzatziki Sauce
• Homemade Hummus

You can also top this Lamb Flatbread with any of the following:

• Pickled red onions
• Fresh mint or other herbs like parsley or dill
• A pinch of sumac
• Lemon wedges

Make-Ahead, Storage & Freezing

You can prep the filling up to two days ahead. Assembled flatbreads can sit covered in the fridge for up to four hours before cooking. They also freeze well! Just freeze them flat on a tray, then transfer to a container. I would freeze them uncooked, and then you just pop them out of the freezer, thaw, and cook as the recipe instructs.

Leftover flatbread can stay in the fridge for up to three days, but it obviously loses some of its crispiness, so you’ll want to reheat it in a skillet for a couple of minutes per side, followed by baking in the oven for about 5-7 minutes to improve the consistency.

Scaling This Recipe

Feeding a crowd? Double it. Cook in batches and keep finished flatbreads warm in a low oven. Cooking for two? Half it.

FAQ

Lamb Stuffed Flatbreads

Created By: Maria Koutsogiannis

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Appetizer

Cuisine Greek-Inspired

Servings 6 flatbreads

Calories 770 kcal

Ingredients

  

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For the crispy flatbread dough

• 3 ¾ cups Bob’s Red Mill all-purpose flour
• 4 ½ teaspoons rapid-rise yeast
• 1 ½ teaspoons fine sea salt
• 1 ½ teaspoons sugar
• ¾ cup extra-virgin olive oil
• ¾ cup warm water

For the onion topping

• ½ – ¾ cup thinly sliced red onion use a mandolin if you have one
• 2 tbsp extra-virgin olive oil
• 2 small garlic cloves, pressed
• zest of half a lemon
• 2 tbsp lemon juice
• 1 ½ tsp sumac
• ½ tsp kosher salt
• 2-4 tbsp chopped fresh parsley

For the filling

• 12 oz 340g grams ground lamb
• ½ cup crumbled feta cheese
• 4 tbsp fresh minced mint
• ½ cup grated mozzarella cheese
• 2 large garlic clove, pressed
• ½ tsp kosher salt
• ½ tsp ground pepper

For frying

• 1 garlic clove thinly sliced
• Extra-virgin olive oil for frying

Serve with

• hot honey drizzle

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Instructions

 

• Preheat the oven to 350F and set aside a large baking sheet.
• To a large mixing bowl, add the flour, yeast, salt, and sugar and whisk together. Pour in the olive oil and stir to incorporate some of the flour. Add the warm water and stir until a sticky dough forms.
• Transfer the dough to a floured surface and knead until the ingredients are incorporated, this should take just a few minutes. Gather the dough into a ball and return to the bowl and over with a damp towel or a plate and place in a warm, draft-free spot in your home. Let rest for 30 minutes. Some small white flecks may appear on the dough. Don’t fret, this is normal.
• While the dough rests, in a medium bowl, mix all of the ingredients for the topping and set aside.
• Then, make the filling by mixing together the ground lamb, crumbled feta cheese, fresh minced mint, grated mozzarella cheese, pressed garlic, kosher salt and ground pepper until combined. Set aside.
• Once the dough has sat for 30 minutes, divide the dough into twelve equal pieces and use your hands to roll each into a ball. Use a rolling pin to roll out each piece into twelve very thin 7-inch circles. Divide the filling between 6 of the rounds, about ¾ cups each, and gently flatten the filling on the dough, leaving a ½ inch space of dough around the edges. Top the filling of each round with one of the remaining rounds of dough – you will have 6 flatbreads. Use a fork to press down all around the edges of each flatbread to seal the filling inside the dough.
• Heat a large heavy skillet over medium-low heat. Add just enough olive oil to cover the pan. Add the sliced garlic and cook for a few minutes until fragrant. Use a fork or slotted spoon and remove the garlic cloves.
• Carefully transfer one flatbread to the skillet (the dough will be very soft and may require a large spatula and/or your hands to transfer). Cook until nicely browned, turning occasionally, about 6-8 minutes. Transfer to the large baking sheet and repeat with remaining flatbreads.
• Transfer the baking sheet with the flatbreads to the oven and bake for 6-8 minutes (until internal temperature reaches 145)
• Cut into triangles and serve immediately with a hot honey drizzle and some of the red onion topping.

Notes

• This recipe is great for sharing! Cut the cooked flatbreads into triangles and serve on a platter as an appetizer.
• Serve this recipe as a light lunch with our Simple Homemade Greek Salad and a side of Easy Authentic Tzatziki Recipe
• If you love the flavours of this recipe you’re sure to love our Arayes (Middle Eastern Meat-Stuffed Pita)

Nutrition

Serving: 1flatbread | Calories: 770kcal | Carbohydrates: 94.9g | Protein: 20.2g | Fat: 37g | Saturated Fat: 6.8g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 24.2g | Cholesterol: 12.9mg | Sodium: 1013.1mg | Fiber: 5.6g | Sugar: 3.6g

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