Slow-cooked lamb flatbreads with lemon yoghurt
Coles · taste.com.au · 2015 · Original
Flatbreadinferred from the title
DietNot vegetarian: boneless mini lamb shoulder roast, chicken stock.
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: 320°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
320°F / 160°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilm olive oiln/a
- saltm sea saltn/a
- sauce tomatoPerino grape tomatoes100g
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 x 400g boneless mini lamb shoulder roast400g
- over cheesem sesame seeds
- over cheesefresh thyme leaves40 ml · 40g
- over cheesedried oregano1/2 tsp · 0.3g
- over cheeselemon zest2 tsp · 8.4g
- over cheese2 brown onions
- over cheesechicken stock
- over cheeseyoghurt70g
- over cheesem lemon juice
- over cheesehommus180g
- over cheesemarinated eggplant200g
- over cheese1 Lebanese cucumber
- over cheesemint leaves82 1/2 ml · 82.5g
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