Serves 4 / makes 12
- 1 ½ cups plain flour
- 1 tsp table salt
- 2 cup slow-cooked shredded lamb (320g) – find the master recipe for Sticky Slow-Cooked Boneless Leg of Lamb here.
- 2 cloves garlic, crushed
- ¼ tsp ground chilli flakes, plus extra to serve
- 1 tsp each ground cumin, coriander and mint
- Vegetable oil, to shallow fry
- Storebought labne, to serve
- Pickled chillies, to serve
- To make the flatbread dough, combine the flour, salt and ½ cup water in a large bowl and use your hands to combine and form a dough. Transfer to a lightly floured bench and knead for 10 minutes or until smooth and elastic, then cover with a clean, damp tea towel and leave to rest for 30 minutes.
- Meanwhile, combine the lamb, garlic, chilli, cumin, coriander and mint in a bowl, and season with salt and pepper.
- Divide the dough into 12 portions. Roll them out onto a lightly greased surface into rounds that are 15cm wide and 3 mm thick. Spoon ¼ cup of the lamb filling into the centre of the circle. Fold the edges onto each other to seal, and gently roll with a rolling pin to seal. Repeat with remaining filling and dough.
- Heat 2cm of oil in large, heavy-based frying pan over high heat. Cook in batches for 2 minutes each side, or until golden and lightly charred. Set aside and keep warm. Repeat with remaining pancakes.
- Serve with labne, pickled chillies and extra chilli flakes.