Recipe

Beetroot and lamb flatbreads with tahini yoghurt

Spice up your lunch with this Turkish style pizza, with chunks of beetroot, cherry tomatoes, and tahini yoghurt spooned on top. This recipe is suitable for diabetics.

  • 25 mins preparation
  • 25 mins cooking
  • Serves 2
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Ingredients

Beetroot and lamb flatbreads with tahini yoghurt
  • 2 teaspoon rice bran oil
  • 1 small red onion (100g), sliced thinly
  • 100 gram lean minced (ground) lamb
  • 3 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 1/4 teaspoon chilli flakes
  • 100 gram canned drained beetroot wedges
  • 125 gram cherry tomatoes, halved
  • 2 tablespoon each fresh mint and coriander (cilantro) leaves
Flatbread dough
  • 1/4 cup (40g) wholemeal plain (all-purpose) flour
  • 1/3 cup (75g) plain (all-purpose) flour
  • 1/3 cup (80ml) water, approximately
Tahini yoghurt
  • 1/4 cup (70g) no-fat plain yoghurt
  • 2 teaspoon tahini (sesame seed paste)
  • 1 clove garlic, crushed
  • 2 teaspoon lemon juice
  • 2 teaspoon coarsely chopped fresh coriander (cilantro)
  • 2 teaspoon coarsely chopped fresh mint
  • 1/2 teaspoon ground cumin
  • 2 teaspoon water

Method

Beetroot and lamb flatbreads with tahini yoghurt
  • 1
    To make flatbread dough, combine sifted flours in a large bowl. Add enough of the water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 minute or until smooth. Divide dough into two portions. Cover, stand for 30 minutes.
  • 2
    Heat oil in a large non-stick frying pan over medium-low heat; cook onion, stirring, for 5 minutes or until soft. Add mince; cook, stirring, over high heat, for 5 minutes or until browned. Add garlic, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Season with pepper to taste.
  • 3
    Preheat oven to 220°C. Roll one piece of dough between two pieces of baking paper to make a 30cm oval. Discard top sheet of paper. Transfer bottom sheet of baking paper and dough onto a large baking tray. Top with half the lamb mixture, half the beetroot and half the tomato. Repeat with remaining dough, lamb, beetroot and tomato to make two flatbreads.
  • 4
    Bake for 15 minutes, swapping trays halfway through cooking time, or until bases are browned and crisp.
  • 5
    Meanwhile, make tahini yoghurt, combine ingredients in a small bowl; season with pepper.
  • 6
    Drizzle flatbreads with tahini yoghurt; sprinkle with mint and coriander leaves, to serve.

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