Untitled (1800 x 1200 px) (38)

Lebanese-style lamb flatbreads with minty yoghurt


For the Flatbreads

  • 140g strong white bread
  • flour, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp baking powder
  • 1 tsp dried mixed herbs
  • 1 tsp table salt
  • 80ml lukewarm water
  • 1 tbsp olive oil
  • Plant based butter, softened, for brushing

For the Lamb Topping

  • 300g tempeh
  • 1 Onion
  • 2 garlic cloves
  • Splash of olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 2 tbsp mint jelly
  • 1 lemon
  • Sea Salt

For the mint yoghurt

  • a few fresh mint leaves
  • 150g plain plant-based yoghurt
  • 1 tbsp mint jelly
  • 1 Lemon
  • Sea salt

To serve

  • handful of fresh mint leaves
  • handful of pomegranate seeds
  • 1 tbsp toasted pine nuts
  • pinch of dried chilli flakes
  • black pepper
Untitled (1200 x 1800 px) (11)

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Serves 2

Make the Flatbread dough

  • 1
    In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps.
  • 2
    Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball. (ensuring you incorporate every part of the mixture)
  • 3
    Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed.
  • 4
    Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes.

Make the Lamb Topping

  • 1
    Crumble the tempeh into small pieces using your hands.
  • 2
    Peel and dice the onion and garlic.
  • 3
    Place a large saucepan over a medium heat and add the olive oil.
  • 4
    Add the diced onion, garlic and a pinch of salt.
  • 5
    Mix well and cook for 5-10 minutes until the onion begins to soften.
  • 6
    At this point, add the spices and crumbled tempeh with a dash of water
  • 7
    Mix well and cook for 5 minutes, then stir through the mint jelly.
  • 8
    Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand.
  • 9
    Reduce the heat to low and cook for 10 minutes.

Make the Mint Yoghurt

  • 1
    Thinly slice the mint leaves
  • 2
    Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt.
  • 3
    Halve the lemon and squeeze in some juice, catching any pips in your free hand.
  • 4
    Spoon into a small serving bowl.

Cook the Flatbread

  • 1
    Place 2 large flat pans over a medium heat.
  • 2
    Take the flatbread mixture from the bowl and halve it.
  • 3
    Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape - it should be quite thin as it will become thicker in the pan.
  • 4
    Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through.
  • 5
    If you don't have two flat pans, cook the flatbreads in one flat pan, one at a time.

Assemble the Flatbreads

  • 1
    Place the flatbreads on 2 serving plates and brush with some butter.
  • 2
    Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt.

Time to Serve

  • 1
    Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes. (or your favourite toppings)

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