Name: Leftover Lamb Flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 small naan flat bread rounds; Fresh mint, sliced thinly in a chiffonade; Leftover lamb roast, thinly sliced; Kosher salt and fresh cracked black pepper; ½ small onion, sliced; 1 tomato, sliced; Juice from ½ a lemon; Prepared hummus, store-bought or homemade; 1 small clove garlic, pressed; 1 cup Greek-style plain yogurt; Fresh flat-leaf parsley, roughly chopped; 1 - 2 tsp Ras el Hanout spice blend; ½ tsp ground cumin

flatbread

How can I make my flatbread soft and fluffy?

Why does my flatbread puff up when cooking?

How to add flavour to my homemade flatbread?

Can I bake my flatbread instead of pan frying?

Why is my flatbread breaking when I fold it?

What type of flour is best for flatbread?

Great way to use leftover roast leg of lamb, with Mediterranean flavors on naan flatbreads.

Milk

Wheat

Mediterranean

Other Bread

gram

naan

Fresh Vegetables

fresh mint

Red Meat

lamb

Seasonings

Salt & Pepper

onion

tomato

Fresh Fruit

lemon

Dips & Spreads

hummus

garlic

Yogurt

plain greek yogurt

fresh parsley

Ras El Hanout

ground cumin

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Vitamins

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Carbohydrates

Protein

Calories

Water

Beta-carotene

Choline

Selenium

Sugar

Cholesterol

Trans fatty acids

Lactose

Vitamin E

Vitamin K

Alpha-carotene

Lycopene

Iodine

Dietary Fiber

Lutein+zeaxanthin

Beta-cryptoxanthin

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Leftover Lamb Flatbreads

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