Ingredients
- For the flatbread dough (makes four medium-large flatbreads):
- 500g Tipo 00 flour
- 1 tsp sea salt
- 400ml lukewarm water
- 1 x 7g sachet of fast-acting dried yeast
- ½ tbsp caster sugar
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 100g purple sprouting broccoli
- 300g lamb mince
- Sea salt
- For the herb dressing:
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 80g St Tola Greek-style cheese
- 1 tin anchovies
- Start by making the dough. Place the flour in a large bowl. Add the salt and mix through.
- Add 350ml of lukewarm water to a jug, along with the yeast, sugar and oil. Leave for five minutes until bubbling.
- Make a well in the centre of the flour, then add the liquid. Mix by hand, drawing the flour into the centre, and when it all comes together, place on to a flour-dusted work surface. Knead until you have a smooth, springy dough.
- Place the dough into a large bowl lightly brushed with olive oil, and cover the bowl with a damp cloth. Place in a warm room for about an hour until the dough has doubled in size.
- Then place the dough back on to a floured work surface and knead it briefly to knock it back. Divide the dough into four, then roll all pieces out into a rough oval shape. Place two flatbreads on a large sheet of parchment paper so they are ready for the toppings.
- Heat a non-stick pan and add one tablespoon of oil. Add the broccoli and fry for two minutes until caramelised, then remove from the pan and set aside.
- Add another bit of oil to the same pan and place on a high heat. Add the lamb mince, season with salt, and cook on a high heat until nicely caramelised all over, then remove from the heat.
- Place the lamb mince on to the two flatbreads and press it lightly down into the dough, leaving a gap of an inch all around the edge.
- Add the broccoli on top, then place the parchment on to an oven tray and place in the oven.
- Cook at 230 degrees for 10 to12 minutes until golden brown and crispy all around the edges.
- While the flatbread is cooking, make the dressing. Add the parsley, mint, mustard and olive oil to a small bowl and stir to combine.
- Remove the flatbreads from the oven and finish with some anchovies, crumbled St Tola cheese and a drizzle of the herb and mustard dressing.
