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Lamb and pomegranate flatbread

Sarah Hobbs · taste.com.au · 2014 · 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.

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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: 428°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

80g

Dough weight

225g

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Bake temp

428°F / 220°C

Bake time

10 to 15 min

Oven

home standard

Surface

stone

Ingredients (6)

  • cheese mozzarellacoarsely grated mozzarella80g
  • oilExtra virgin olive oiln/a
  • flourplain flour225g
  • saltm saltn/a
  • waterwarm watern/a
  • oilolive oiln/a

Toppings (10)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheeseslivered almonds40 ml · 40g
  • over cheeselamb mince300g
  • over cheeseras el hanout2 tsp · 8.4g
  • over cheeseGreek-style yoghurt125g
  • over cheese1 fennel bulb
  • over cheese1 ⁄2 red onion
  • over cheese1/2 pomegranate
  • over cheesefresh mint leaves125 ml · 125g
  • over cheesefresh coriander leaves125 ml · 125g
  • over cheesePinch sumac

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