Ingredients
- 500 grams good quality ground beef
- 1 tablespoon ground cumin
- 2 teaspoons garlic salt
- 100 gram chorizo
- 200 grams plain flour
- 2 teaspoons dried yeast
- 125 mils luke warm water
This is your Saturday ‘lads night in’, post-pub feast sorted… There’s a little bit of prep but when you get that out of the way you’re set to hit the pub safe in the knowledge that your flat breads are just waiting for the heat when you get back home.
Instructions
Step 1
All your ingredients.
Step 2
Kick things off by making the flat bread dough – combine the water, yeast, flour in a large bowl. Get your fingers in to bring everything together.
Step 3
When the dough begins to form turn it out onto a floured surface and get kneading – about 10 mins pulling, folding and stretching.
Step 4
You don’t need (get it!) to be too precious with this, just get the dough smooth and form it into a ball.
Step 5
Sling it back into the bowl, cover and leave to rise for about 1 hour.
Step 6
Next get the ground beef together and remove the paper from the chorizo.
Step 7
Then finely dice the chorizo, get this a fine as you can.
Step 8
To make the spiced beef topping just combine the cumin, chorizo, garlic, salt and beef
Step 9
Back in with your mitts again, squash the mix together to make essentially a paste that you will then spread on the flat breads.
Step 10
Next split the flat bread dough into two (if you have a platoon of mates round then adjust the quantities accordingly).
Step 11
With the rolling pin and your fingers roll and pull the dough into a long flat bread shape, dust with flour and lay on a baking tray.
Step 12
Spread the beef mix on top of the dough. You can leave the flat breads like this until you get back from the boozer – just whack ’em in a pre-heated oven at 220c (or as high as your oven will go) – they will take around 8-10 minutes but make sure you keep a close eye on these, you eyes will info you on this one!
Step 13
Tuck in.
Serve with a big double of fresh Greek style yogurt – jacked up with garlic if you fancy it.
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