Lamb Stuffed Flatbreads

A person holding flatbread topped with sesame seeds, pickled red onions, and fresh herbs on a wooden cutting board. A bowl of lemons is blurred in the background.

Lamb Stuffed Flatbreads

Course Appetizer

Cuisine Greek-Inspired

Keyword stuffed, pita

Prep Time 20

Cook Time 45

Resting time 30

Total Time 1 35

Servings flatbreads

Calories 770kcal

Author Maria Koutsogiannis

Ingredients

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

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)

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