Moroccan Spiced Lamb Flatbread Recipe

Make the Dough

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape the Flatbreads

Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece out into a flat round shape, about 1/4 inch thick.

Cook the Lamb

In a large skillet over medium heat, add the ground lamb. Cook until browned, breaking it up with a spoon, about 5-7 minutes.

Add Spices

Add the minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper to the pan. Cook for an additional 3-5 minutes until fragrant and well combined. Stir in the chopped parsley and remove from heat.

Combine Ingredients

In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and salt until smooth. Adjust salt to taste.

Prepare the Reduction

In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce the heat and let it simmer for about 10-15 minutes until it thickens and reduces by half. Remove from heat and let cool.

Assemble the Flatbreads

Preheat a grill or skillet over medium-high heat. Cook each flatbread for about 2-3 minutes on each side until puffed and lightly charred.

Add Filling and Toppings

Top each flatbread with a generous amount of the lamb filling. Drizzle with garlic aioli and balsamic reduction. Garnish with fresh herbs.