Spiced Lamb-style Mince Flatbread Recipe

Make dough

In a large bowl whisk together flour, baking powder and salt. Add warm water and olive oil, then mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. If too sticky add up to 2 tbs flour.

Cover dough and let rest for 20 minutes while you prepare the filling.

Divide rested dough into 6 equal pieces. Roll each piece into a ball, then roll out on a floured surface into 6 thin rounds, about 18–20 cm (7–8 in) diameter.

Heat a large dry skillet over medium-high heat. Cook each flatbread 1–2 minutes per side until puffed and golden spots appear. Keep warm wrapped in a clean towel.

Peel and finely chop the yellow onion. Mince the garlic cloves.

Heat 1 tbs olive oil in a large frying pan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft and translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the plant-based mince to the pan and break it up with a spoon or spatula. Cook for 4–5 minutes until it starts to brown.

Stir in ground cumin, ground coriander, cinnamon, smoked paprika and continue to cook for 1 minute to toast the spices.

Mix in tomato paste, vegetable stock, soy sauce (or tamari) and maple syrup. Reduce heat to medium-low and simmer uncovered for 6–8 minutes until liquid has reduced and mixture is saucy but not wet. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjust to preference.

Peel the red onion and slice very thinly (use a mandoline if available) into half-moons.

Place the sliced onion in a heatproof bowl. Add white wine vinegar, water, sugar and 1/4 tsp salt. Mix and let sit for at least 10 minutes to soften and pickle slightly. Stir once or twice while the onions sit.

If you prefer warmer onions, heat the vinegar, water and sugar in a small saucepan until sugar dissolves, then pour over the sliced onions and allow to cool for 10 minutes before using.

In a small bowl combine the vegan cream cheese with lemon juice, chopped parsley and chopped mint. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir to a smooth, spreadable consistency; add a teaspoon of water if too thick.

To assemble: spread 1–2 tbs of the herbed vegan cream cheese over each warm flatbread. Spoon 3–4 tbs of the spiced plant-based mince down the center of each bread, top with a generous pinch of sweet & sour onions and finish with a drizzle of olive oil and a few extra chopped herbs.

Serve immediately while flatbreads are warm. Leftover mince keeps in the fridge for up to 3 days; reheat gently before using.