4 Serves
95 Mins
Prepare the dough by mixing flour, yeast, water, and olive oil, then allow it to proof in a warm place until doubled in size.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
86 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
397 mg / 1,250 mgPotassium
671 mg / 4,700 mgSodium
1237 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
20 g / 20 gCholesterol
124 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
In a mixing bowl, combine the ground lamb, tomato paste, finely chopped onion, garlic, and Baharat spice blend, seasoning with salt and black pepper.
Roll out the dough into thin circles on a cutting board and spread the lamb mixture evenly over the surface.
Heat the oven and bake the flatbreads on a baking sheet until the crust is golden and the meat is cooked through.
26
g42
g11
g
