Make it Scotch

Easy Mini Scotch Lamb Flatbreads

  • Prep 15 mins
  • Cook 20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Mix all the flatbread ingredients (except the oil) to form a dough. You should be able to work it with your hands, if it is sticky add a little more flour. Knead briefly, wrap in cling film and rest it for 30 minutes at room temperature. The dough will keep in the fridge for a few days at this stage.
  • 2
    Cut the dough into 8 pieces and roll each into an oval shape.
  • 3
    In a heavy based frying pan, heat a teaspoon of oil and griddle the flatbreads until they’re golden, puffed and slightly charred each side. Do not crowd the pan, cook 1 – 2 at a time.
  • 4
    Set aside cooked flatbreads on a lightly moistened tea towel to keep them warm.
  • 5
    To serve dress the rocket with olive oil and lemon juice and season with a little sea salt – to your taste.
  • 6
    Assemble your flatbreads by adding the rocket, lamb, pomegranate seeds and salsa verde to the flatbread pocket and secure with a small skewer.
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