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Whole-Wheat Flatbreads with Lamb and Yogurt

You can substitute eight store-bought whole-wheat tortillas (7-inch) or pocketless pita bread for the flatbread; simply toast them in a dry skillet before using.

  • Prep:
  • Total Time:
  • Servings: 8
Whole-Wheat Flatbreads with Lamb and Yogurt

Source: Everyday Food, September 2009


For the Flatbread Dough

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup olive oil
  • 2 teaspoons coarse salt
  • 3/4 cup water

For the Topping

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds ground lamb
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 3 garlic cloves, chopped
  • 1 large white onion, thinly sliced lengthwise
  • 3 tablespoons fresh lemon juice, plus 2 teaspoons finely grated lemon zest (from 1 large lemon)
  • 1/2 cup pine nuts, toasted
  • 1 3/4 cups Greek (2 percent) or regular yogurt
  • 1 cup fresh mint leaves, torn


  1. Whole-wheat flatbread dough: In a large bowl, combine the all-purpose flour, whole-wheat flour, olive oil, and coarse salt. Mix in 3/4 cup water, adding more water if necessary to form
    a stiff dough. Turn dough out onto a work surface and knead 5 minutes. Place dough in a bowl and cover with a damp cloth; let rest 30 minutes. Divide dough into 8 balls, then roll out to 7-inch rounds. Keep covered with a damp cloth until ready to cook.

  2. While the flatbread dough rests, heat 1 tablespoon oil in a cast-iron skillet over medium-high. Cook lamb, breaking it up with a wooden spoon, until browned, 7 minutes. Stir in cumin, coriander, cayenne, and 2 teaspoons salt, and cook 1 minute. Place lamb in a bowl and cover loosely with foil.

  3. Return skillet to medium heat and add 1 tablespoon oil. Add garlic and onion and cook until soft and beginning to brown, about 5 minutes. Add lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; cook until liquid evaporates, 1 minute. Add to bowl with lamb mixture and stir in pine nuts.

  4. Clean skillet and return to heat; wipe with a lightly oiled paper towel. Cook flatbreads, one at a time, until puffy and dark brown in spots, 1 to 2 minutes per side. Combine yogurt, lemon zest, and 3/4 teaspoon salt; spread half the yogurt sauce on flatbreads. Top with lamb mixture and mint; serve with remaining yogurt sauce.


Reviews (2)

  • MLKennedy 1 Apr, 2013

    This recipe is simply amazing and very simple. Your guests would never know. I make this for my family as there are 6 of us. I buy my flat bread most of the time. There is a Mediterranean store near me that sells it fresh every day. This cuts down on the prep time and makes this entree a busy evening dinner. I often serve with a fruit salad, spinach salad or slaw of some type. Great Spring/Summer time meal. I have cooked this meal many times since it published in EF. Very refreshing!

  • pamino 13 Jul, 2012

    My son-in-law made this for the family and it was just delicious! He made the flatbread, which was great, but I would just use whole grain pita bread. He also used ground beef instead of lamb. What was so delicious was the fresh mint from his garden and the wonderful sauce of whole fat yogurt, lemon zest, and spices. I'll definitely make this many times--It's absolutely delicious!

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