Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. While the flatbread is baking, make the topping. ![]() Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in. Use your hands to mix and bring together into a dough. To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Lightly oil a large baking tray and place in the oven to heat.
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