Lamb flatbreads
Sarah Hobbs · taste.com.au · 2009 · Original
Flatbreadinferred from the title
DietNot vegetarian: lamb mince.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 446°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
225g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
100g
Dough weight
225g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourplain flour225g
- saltm saltn/a
- waterwatern/a
- oilolive oiln/a
- cheese otherfeta100g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 brown onion
- over cheesecumin seeds1 tsp · 4.2g
- over cheeseground coriander1 tsp · 4.2g
- over cheeseallspice1/2 tsp · 2.1g
- over cheesem ground ginger
- over cheeseground turmeric1/2 tsp · 2.1g
- over cheeselamb mince250g
- over cheesepine nut45g
- over cheeseNatural yoghurt
- over cheese1 pomegranate
- over cheeseMint leaves
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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