Spicy Lamb Flatbread

Thank You to our pizza experts at Gozney for sharing this with Spicy Lamb Flatbread recipe with us. The original recipe was created by Matty Matheson, legendary Canadian chef, restaurateur, producer, best-selling author, and TV personality. Thank you Matty!

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INGREDIENTS:

For The Poolish

• 10g Fresh yeast 100g Wholemeal (wholewheat) flour
• 100g Plain (all-purpose) flour
• 200g water

For The Dough

• 375g Plain (all-purpose) flour
• 190g Strong white bread flour
• 190g Strong wholemeal (wholewheat) bread flour
• 7g Teaspoon fresh yeast
• 23g Salt 350g Poolish (see above)
• 225g Whole (full-fat) milk
• 350g water

For The Flatbread

• 8 x flatbread dough balls
• Sprinkle of flour to roll

For The Roasted Egg Plants / Aubergines

• 8 small egg plant / aubergines
• Generous grind of black pepper
• Generous pinch of flaked sea salt
• 2 lemons, juice and zest
• 2 garlic cloves, minced
• 4tbsp olive oil

For The Lamb

• 2 pounds / 900g lamb mince
• 1 pound / 450g pork fat mince
• 1tbsp cumin
• 1tbsp sumac
• 1tbsp berbere
• Generous grind of black pepper
• Generous pinch of flaked sea salt
• 1 handful parsley, roughly chopped
• 10 garlic cloves
• 4 scallions / spring onions
• 1 spicy red pepper
• 4tbsp olive oil

For The Hot Green Sauce

• 4 scallions / spring onions
• 4 hot green peppers
• 4 jalapeno peppers
• Generous pinch of flaked sea salt
• 1tbsp Aleppo pepper
• A handful of cilantro / coriander
• 4tbsp olive oil
• 2tbsp water

 For The Pickled Red Onions 

• 1 red onion, thinly sliced
• Generous pinch of flaked sea salt
• 1 lemon, juiced

For the tomato salad

• 3 large ripe tomatoes, roughly chopped
• Generous pinch of flaked sea salt
• 3 tbsp olive oil

To Serve, Optional

• 4tbps thick yogurt
• Handful of parsley, roughly chopped
• Handful or cilantro/coriander, roughly chopped

INSTRUCTIONS:

Make the poolish

1. -        The day before you make your dough, mix the water with the yeast in a small container. Add the flours and use one hand to incorporate everything, making sure there are no pockets of dry flour or lumps of yeast. It should be thick and fairly smooth with a bit of effort, ending up with a mixture that resembles a thick milkshake.
2. -        Cover with a lid and leave in the refrigerator overnight, or for at least 6 hours until the poolish has doubled in size.

Make the dough

1. -        Add the flours, yeast, salt, poolish, milk, and water into the large plastic container. Give it all a good mix by hand for 10 minutes then cover with a lid and rest for 30–40 minutes.
2. -        Perform stretch and folds every 30 minutes for 2 hours (4 folds in total), each time covering the container with a lid in between folds. Then place the covered container in the fridge overnight.
3. -        The following morning the dough will be ready to portion. To do this, start by wetting your hands, as this will allow you to handle the sticky dough more easily.
4. -        Divide the dough into 210g portions and place the dough into small plastic containers, cover and place back in the fridge for a minimum of two hours before use. This dough is ideal to use from fridge temperature, you do not need to bring it back to room temperature before opening and baking. They will be good to use for up to 3 days. *Dough Recipe from Lee Tiernan’s Black Axe Mangal cookbook by Phaidon publishing.

For The Pizza

1. Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).
2. Place the eggplant /aubergines into a cast iron pan and into the oven. Place on the far side away from the flame and allow to roast for 15-20 minutes, turning every few minutes to ensure the skin roasts evenly and the inside is nice and soft. Once cooked set aside to cool slightly.
3. Next, add the lamb mince, pork fat mince, cumin, sumac and berbere to a large mixing bowl, season, stir, and set aside.
4. In a blender, combine garlic, scallions/spring onions, parsley, spicy red pepper and olive oil. Blend until smooth and combine into the meat mixture, stir with your hands and place into the fridge.
5. For the hot green sauce, blend scallions/spring onions, hot green peppers, jalapeno peppers, Aleppo pepper seasoning, cilantro/coriander, olive oil, and a pinch of salt. blend until smooth. Place into a bowl and set aside.
6. Next, combine red onion, lemon juice, and salt in a bowl to pickle. Stir and set aside.
7. On a plate layer the tomatoes, sea salt and olive oil onto a plate and set aside.
8. Now that the eggplant is cooled peel off the skin and discard. Place the whole aubergines onto a platter and pat slightly so they are flat. Layer over the pepper, sea salt, lemon zest and juice, garlic and the olive oil. Set aside to serve.
9. For the flatbread, roll out the dough to roughly 12inch, place into the oven and cook for 2-4 minutes until it is holding its shape.
10. Pull flatbread out of the oven and spread with a generous handful of the meat mixture, work the meat all the way to the edges. Place onto the peel and back into the oven for 8-12 minutes, turning occasionally to ensure the meat is cooked and the dough is evenly baked, remove from the oven and slice into 10 pieces.
11. Layer each piece with a selection of toppings, hot green sauce, pickled red onions, tomato salad, parsley, cilantro/coriander and yogurt. Repeat with the remaining flatbread dough.