Food & Cooking Recipes Appetizers Flatbread Topped with Mint, Feta, and Lamb 3.5 (41) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 Yield: 4 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. Ingredients For the Flatbreads 1 ¾ teaspoons dry active yeast (from one ¼-ounce envelope) 2 cups warm water 2 tablespoons extra-virgin olive oil, plus more for bowl 1 tablespoon sugar 1 teaspoon coarse salt 4 ½ 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 ¼-inch-thick slices, and rinsed well 16 scallions, thinly sliced Coarse salt and freshly ground pepper, to taste ¼ cup chopped fresh flat-leaf parsley ¼ cup chopped fresh mint, plus more for garnish ½ pound ground lamb 1 cup (8 ounces) crumbled feta cheese Directions 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). 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. 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. 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. 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. 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. Rate it Print