For the bread
For the lamb topping
lean ground lamb
flat leaf parsley
( chopped or pureed)
lemon, juice of
- For the bread:.
- Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
- Leave for 10-15 minutes until the yeast begins to activate.
- Mix in the flour, salt and butter and mix well.
- Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
- Leave in a warm place for approximately 1.5 hrs to rise.
- For the lamb topping:.
- Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
- Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
- Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
- Preheat your oven to 220c.
- Back to the bread:.
- Knock down the dough by punching out all of the air to bring it back to its original size.
- Divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
- On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
- Arrange on a lightly floured baking try.
- Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
- Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
- Serve immediately sprinkled with the remaining parsley and chili flakes (to taste).