Redcurrant lamb souvlaki with super-easy flatbread
Michelle Southan · taste.com.au · 2015 · Original
Flatbreadinferred from the title
DietNot vegetarian: boned lamb leg.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
300g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilm extra virgin olive oiln/a
- flourself-raising flour300g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejar redcurrant jelly210g
- over cheesem orange juice
- over cheesefresh thyme leaves2 tsp · 8.4g
- over cheeseboned lamb leg
- over cheese1/4 red cabbage
- over cheesecelery2 stick
- over cheesem lemon juice
- over cheeseCreme fraiche
- over cheeseFresh mint sprigs
- over cheeseLemon cheeks
- over cheeseGreek-style yoghurt260g
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.
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