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Flatbread Topped with Mint, Feta, and Lamb


Drawing on mint's eastern Mediterranean roots, this appetizer softens the sharpness of mint, lamb, and feta with gently cooked leeks and scallions. The flavors meld nicely on a superbly thin, crisp crust.

  • Servings: 10
  • Yield: Makes 4

Source: Martha Stewart Living, May 2008


For the Flatbreads

  • 1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
  • 2 cups warm water
  • 2 tablespoons extra-virgin olive oil, plus more for bowl
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 4 1/2 cups bread flour, plus more for surface

For the Topping

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
  • 6 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices, and rinsed well
  • 16 scallions, thinly sliced
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 1/2 pound ground lamb
  • 1 cup (8 ounces) crumbled feta cheese


  1. Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).

  2. Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.

  3. Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.

  4. Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.

  5. Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, then sprinkle with 1/4 cup feta. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough.

  6. Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick slices, and serve immediately.

Cook's Notes

If you don't have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

Reviews Add a comment

  • Hebner
    18 MAY, 2011
    I loved the taste of this leek and lamb app. I needed to press the dough thinner b/c it wouldn't cook in the middle. I compensated by over cooking it causing the meat to dry out some. Next time I plan to cook the dough a bit first then add toppings and put it back into the oven.
  • Fatouch
    12 JUN, 2008
  • amisbell
    5 MAY, 2008
    Great recipe! I used goat cheese instead of feta and it was so savory!
  • turtledream
    2 MAY, 2008
    I made this last night and loved it! However, I modified the recipe a bit by seasoning the leek and scallions more with sea salt, fresh ground pepper and fresh chopped garlic. Additionally, I seasoned the lamb as well with salt and garlic. I reduced the oven temperature to 400F rather than 500F, however, it may depend on your oven.
  • xina
    24 APR, 2008
    Tried this last night at my pizza-making mom's with disappointing results. The 500F was too hot; the edges burned before the center was baked. The lamb needed something, so I added 2 cloves of garlic during browning. The leek mixture was also bland, so I increased the parsley and mint to 1 cup each. The indicated amounts of lamb and feta don't produce the photographed result. I doubled each and still fell short. Finally, drizzle more oil on top before baking or the lamb and feta dry out.
  • Alain
    19 APR, 2008
    Best to freeze after baking -- without topping. Next best is to let it partially rise, and put it in an oiled ziplock in a flat shape. Worst is to freeze it in a ball...the outside will thaw
  • MissRed
    18 APR, 2008
    Can this dough be frozen?