Back to Flatbread Topped with Mint, Feta, and Lamb All Reviews for Flatbread Topped with Mint, Feta, and Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 10 Yield: Makes 4 mla103574_0508_pizza.jpg

Ingredients For the Flatbreads 1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope) 2 cups warm water 2 tablespoons extra-virgin olive oil, plus more for bowl 1 tablespoon sugar 1 teaspoon coarse salt 4 1/2 cups bread flour, plus more for surface For the Topping 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling 6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well 16 scallions, thinly sliced Coarse salt and freshly ground pepper, to taste 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint, plus more for garnish 1/2 pound ground lamb 1 cup (8 ounces) crumbled feta cheese

Cook’s Notes If you don’t have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 Yield: Makes 4 mla103574_0508_pizza.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10 Yield: Makes 4

Recipe Summary

Servings: 10 Yield: Makes 4

Servings: 10

Yield: Makes 4

10

Makes 4

mla103574_0508_pizza.jpg

mla103574_0508_pizza.jpg

Ingredients

Ingredients

  • 1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope) 2 cups warm water 2 tablespoons extra-virgin olive oil, plus more for bowl 1 tablespoon sugar 1 teaspoon coarse salt 4 1/2 cups bread flour, plus more for surface

  • 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling 6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well 16 scallions, thinly sliced Coarse salt and freshly ground pepper, to taste 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint, plus more for garnish 1/2 pound ground lamb 1 cup (8 ounces) crumbled feta cheese

Directions

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).

Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.

Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.

Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.

Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.

Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Cook’s Notes If you don’t have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

Cook’s Notes

If you don’t have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

Reviews (7)

 Add Rating & Review     41 Ratings   5 star values:        9    4 star values:        10    3 star values:        15    2 star values:        5    1 star values:        2

Reviews (7)

Add Rating & Review     41 Ratings   5 star values:        9    4 star values:        10    3 star values:        15    2 star values:        5    1 star values:        2

Add Rating & Review

41 Ratings 5 star values: 9 4 star values: 10 3 star values: 15 2 star values: 5 1 star values: 2

41 Ratings 5 star values: 9 4 star values: 10 3 star values: 15 2 star values: 5 1 star values: 2

41 Ratings 5 star values: 9 4 star values: 10 3 star values: 15 2 star values: 5 1 star values: 2

  • 5 star values: 9 4 star values: 10 3 star values: 15 2 star values: 5 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/18/2011   I loved the taste of this leek and lamb app. I needed to press the dough thinner b/c it wouldn't cook in the middle. I compensated by over cooking it causing the meat to dry out some. Next time I plan to cook the dough a bit first then add toppings and put it back into the oven.  

Martha Stewart Member     Rating: Unrated       06/12/2008   DELICIOUS - EASY TO PREPARE - USED FLATBREAD READY MADE (TRADER JOE'S) - I OFFERED AS APPETIZER SO I OMITTED THE MEAT AND LEAK - GOT LOTS OF RAVES -  

Martha Stewart Member     Rating: Unrated       05/05/2008   Great recipe! I used goat cheese instead of feta and it was so savory!  

Martha Stewart Member     Rating: Unrated       05/02/2008   I made this last night and loved it! However, I modified the recipe a bit by seasoning the leek and scallions more with sea salt, fresh ground pepper and fresh chopped garlic. Additionally, I seasoned the lamb as well with salt and garlic. I reduced the oven temperature to 400F rather than 500F, however, it may depend on your oven.  

Martha Stewart Member     Rating: Unrated       04/24/2008   Tried this last night at my pizza-making mom's with disappointing results. The 500F was too hot; the edges burned before the center was baked. The lamb needed something, so I added 2 cloves of garlic during browning. The leek mixture was also bland, so I increased the parsley and mint to 1 cup each. The indicated amounts of lamb and feta don't produce the photographed result. I doubled each and still fell short. Finally, drizzle more oil on top before baking or the lamb and feta dry out.  

Martha Stewart Member     Rating: Unrated       04/19/2008   Best to freeze after baking -- without topping. Next best is to let it partially rise, and put it in an oiled ziplock in a flat shape. Worst is to freeze it in a ball...the outside will thaw  

Martha Stewart Member     Rating: Unrated       04/18/2008   Can this dough be frozen?

    Martha Stewart Member

    Rating: Unrated 05/18/2011

I loved the taste of this leek and lamb app. I needed to press the dough thinner b/c it wouldn’t cook in the middle. I compensated by over cooking it causing the meat to dry out some. Next time I plan to cook the dough a bit first then add toppings and put it back into the oven.

Rating: Unrated

Rating: Unrated 06/12/2008

DELICIOUS - EASY TO PREPARE - USED FLATBREAD READY MADE (TRADER JOE’S) - I OFFERED AS APPETIZER SO I OMITTED THE MEAT AND LEAK - GOT LOTS OF RAVES -

Rating: Unrated 05/05/2008

Great recipe! I used goat cheese instead of feta and it was so savory!

Rating: Unrated 05/02/2008

I made this last night and loved it! However, I modified the recipe a bit by seasoning the leek and scallions more with sea salt, fresh ground pepper and fresh chopped garlic. Additionally, I seasoned the lamb as well with salt and garlic. I reduced the oven temperature to 400F rather than 500F, however, it may depend on your oven.

Rating: Unrated 04/24/2008

Tried this last night at my pizza-making mom’s with disappointing results. The 500F was too hot; the edges burned before the center was baked. The lamb needed something, so I added 2 cloves of garlic during browning. The leek mixture was also bland, so I increased the parsley and mint to 1 cup each. The indicated amounts of lamb and feta don’t produce the photographed result. I doubled each and still fell short. Finally, drizzle more oil on top before baking or the lamb and feta dry out.

Rating: Unrated 04/19/2008

Best to freeze after baking – without topping. Next best is to let it partially rise, and put it in an oiled ziplock in a flat shape. Worst is to freeze it in a ball…the outside will thaw

Rating: Unrated 04/18/2008

Can this dough be frozen?

All Reviews for Flatbread Topped with Mint, Feta, and Lamb

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Flatbread Topped with Mint, Feta, and Lamb

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest