Stuffed Flatbreads

Name: Stuffed Flatbreads
Ingredients: 500 g plain flour; 4 tbsp olive oil; 7 g dried active yeast, dissolved in 250ml lukewarm water; 2 tbsp sunflower oil; 500 g beef mince; 1 None red pepper, deseeded and cut into thin strips; 1/4 tsp ground cinnamon; 1/4 tsp ground cumin; 75 g soft dried apricots, chopped; 250 g feta, crumbled; 2 sprigs fresh mint, cut into strips

11 ingredients

3 steps

Ingredients

500 g plain flour
4 tbsp olive oil
7 g dried active yeast, dissolved in 250ml lukewarm water
2 tbsp sunflower oil
500 g beef mince
1 None red pepper, deseeded and cut into thin strips
1/4 tsp ground cinnamon
1/4 tsp ground cumin
75 g soft dried apricots, chopped
250 g feta, crumbled
2 sprigs fresh mint, cut into strips

Directions

1

In a bowl, mix the flour, olive oil and a pinch of salt. Stir in the yeast and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 45 mins.
2

Heat the sunflower oil in a frying pan and cook the beef until crumbly. Add the pepper and cook for 2 mins. Stir in the cumin and cinnamon and season with salt and black pepper. Stir in the apricots, remove from the heat and allow to cool.
3

Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough to a 18 x 14 inch rectangle. Cut in half lengthways, then across the width twice so you have 6 equal pieces. Place on the baking sheet. Spoon the beef mixture along the center of each strip and roll the sides up so the mixture is enclosed into a 'boat' shape. Squeeze the ends together. Sprinkle the feta on top. Bake for 20 mins. Garnish with the mint.