Mincy Flatbreads
Easier than frying a face-down tortilla and softer than any store-bought wrap - press the spiced mince right into the dough and bake a couple at once.
Serves: 4-6 (makes about 6 x 20cm rounds)
Prep time: 25 minutes, plus 30 minutes resting
Cook time: 10 minutes
INGREDIENTS
For the dough
3 1/3 cups (500g) self-raising flour
2 cups (520g) Greek-style yoghurt
1 tablespoon sea salt
3 tablespoons olive oil
For the spiced mince
500g lamb mince
500g beef mince
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon salt
To top and bake
1 cup grated mozzarella
1 cup grated halloumi
olive oil, for drizzling
For the yoghurt hummus sauce
1/2 cup Greek-style yoghurt
1/2 cup store-bought hummus
1/2 lemon, juiced
To fill
2 tomatoes, chopped
2 cups shredded lettuce
handful of mint leaves
handful of flat-leaf parsley leaves
green parts of 2 spring onions, sliced
1 chilli, sliced
METHOD
Mix the self-raising flour and yoghurt with the salt and oil until it comes together into a dough. Knead it for a little while to get the stretch going in the gluten - skip this and the flatbreads fall apart, they're that soft. Rest for 30 minutes.
Combine the lamb and beef mince with the garlic powder, onion powder, smoked paprika, coriander and salt. Mix well.
Preheat the oven to 200C and line a tray with baking paper.
Roll out the dough into rounds about 20cm across and place them on the tray. Squish a handful of the raw mince into each one, spreading it out. Grate the mozzarella and halloumi over the top and drizzle with olive oil.
Bake for about 10 minutes, until puffed, golden and brown.
Meanwhile, make the sauce by combining the yoghurt, hummus and lemon juice.
Cool the flatbreads enough so you can handle them, then top with the yoghurt hummus sauce, tomato, lettuce, mint, parsley, spring onion greens and chilli. Fill, fold and eat.
HINTS
Don't skip the knead - the soft yoghurt dough needs that bit of gluten stretch or the flatbreads tear as you fill them.
Pressing the raw mince into the dough means it cooks in as the base bakes, so there's no separate frying step.
The yoghurt-hummus sauce is a two-second job that tastes like more - make double and keep it for tomorrow's wraps and roast veg.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: approximately 24500kJ (5860 calories)
Protein: 285g
Fat: 320g
Saturated fat: 140g
Carbohydrates: 400g
Sugars: 40g
Fibre: 25g
Sodium: 11500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.