Whole Wheat Flatbread with Lamb Mince, Feta and Parsley

Ingredients

• 300 g whole wheat flour
• 100 g wheat flour
• 20 g yeast (0.5 cube)
• 1 pinch sugar
• 0.5 tsp Salt
• 2 tbsp olive oil
• 2 tbsp yogurt
• 1 Shallot
• 1 Garlic clove
• 300 g lamb mince
• 2 tbsp pine nuts
• olive oil
• 0.5 tsp ground black cumin seeds
• 150 g sheep cheese
• 1 bunch parsley
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Dissolve yeast with sugar in about 125 ml lukewarm water, then knead into a smooth dough with flour, salt, olive oil and yogurt. Let rise covered in a warm place for about 1 hour.

2. 2.

   Peel and finely chop shallot and garlic. Brown the mince in 2 tbsp hot oil until crumbly, add shallot and garlic, cook briefly, season with salt and pepper, then remove from heat.

3. 3.

   Knead the yeast dough vigorously, divide into 8 portions (or 4 larger ones if desired) and shape each into a small oval flatbread. Spread the mince on top. Crumble sheep cheese over it. Drizzle with olive oil and bake on parchment paper in a preheated oven at 220°C for about 20 minutes. Wash, dry shake and roughly chop parsley, sprinkle over the flatbreads before serving.