Fast Lebanese flatbread (Print Version)
# Ingredients:
01 -
30cm/12" Lebanese bread or any thin flatbread of a similar size
02 -
1/4 tsp table salt (or use 1/2 tsp cooking salt)
03 -
125g / 4 oz ground chicken (minced)
04 -
2 tsp thick tomato paste
05 -
1 1/2 tbsp olive oil, preferably extra virgin, though regular works too
06 -
1 tbsp finely chopped herbs like parsley or coriander (or swap with 1 tsp oregano, dried)
07 -
1 tsp spice mix called Baharat or Lebanese 7-spice
08 -
1/2 tsp paprika (can be sweet or smoked)
09 -
1 garlic clove, crushed until smooth
10 -
Extra virgin olive oil for drizzling
11 -
2 tbsp crumbled Danish feta, goat cheese, or regular feta
12 -
Squeeze of lemon juice if you like (optional)
13 -
A sprinkle of dried chili or red pepper flakes (optional)
14 -
1 tbsp chopped toasted pine nuts or substitute with almonds, pistachios, or sesame seeds
15 -
1 tsp finely chopped herbs like parsley or coriander (optional)
# Instructions:
01 -
If needed, trim the Lebanese bread with scissors to fit neatly into a large non-stick pan about 30cm/12" wide.
02 -
In a bowl, mix together minced chicken, tomato paste, spice mix (Baharat), paprika, crushed garlic, your choice of herbs, salt, and olive oil. Give it a good stir until evenly combined.
03 -
Spread the chicken mixture evenly across one side of the bread, making sure to use all of it.
04 -
Heat 1 tbsp of oil in your pan over high heat. Place the bread in with the meat side facing down. Press gently, and let it cook for around 90 seconds, giving the meat a chance to stick.
05 -
Using tongs, carefully flip the bread so the plain bread side faces down. Let it toast for 90 seconds, reducing the heat if it starts to brown too quickly.
06 -
Slide the cooked bread onto a cutting board. Top with crumbled feta, a little more olive oil, and any extras like chili, nuts, lemon juice, or herbs if you want. Cut into 8 slices and enjoy!
# Notes:
01 -
Lebanese bread is thin and double-layered. If using smaller flatbreads, adjust toppings as needed.
02 -
Ground chicken can be swapped with lamb for a more authentic flavor or any meat you prefer.
03 -
If Baharat isn't on hand, use any Middle Eastern spice blend or try Harissa paste as a substitute.