BOSH! Lebanese style flatbreads with minty yogurt

Food photography - Lizzie Mayson

The BOSH! duo of Henry Firth and Ian Theasby have just released a new book MEAT, which is all about creating food with the look and taste of real meat from veggie ingredients. With vegetarianism, veganism and flexitarianism all on the rise, this book caters for those who have cut meat out, but still miss the taste. If you’ve considered that veggie alternatives have in the past been bland and uninteresting, some of the recipes in this new book are a real game-changer.

Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside.

Lebanese style flatbreads with minty yogurt

SERVES 2

FOR THE FLATBREADS

140g strong white bread flour, plus extra for dusting

1 tsp fast-action dried yeast

1 tsp caster sugar

1 tsp baking powder

1 tsp dried mixed herbs

1 tsp table salt

80ml lukewarm water

1 tbsp olive oil

plant-based butter,

softened, for brushing

FOR THE LAMB TOPPING

300g tempeh

1 onion

2 garlic cloves

splash of olive oil

1 tsp ground cumin

½ tsp ground coriander

½ tsp ground nutmeg

1 tsp smoked paprika

1 tsp chilli powder

2 tbsp mint jelly

1 lemon

sea salt

FOR THE MINT YOGHURT

a few fresh mint leaves

150g plain plant-based

yoghurt

1 tbsp mint jelly

1 lemon

sea salt

TO SERVE

handful of fresh mint leaves

handful of pomegranate

seeds

1 tbsp toasted pine nuts

pinch of dried chilli flakes

black pepper

Make the flatbread dough

• In a large bowl, mix together the dry ingredients

(the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps

• Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture)

• Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed

• Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes

Make the lamb topping

• Crumble the tempeh into small pieces using your

hands

• Peel and dice the onion and garlic

• Place a large saucepan over a medium heat and add the olive oil

• Add the diced onion, garlic and a pinch of salt

• Mix well and cook for 5-10 minutes until the onion begins to soften

• At this point, add the spices and crumbled tempeh with a dash of water

• Mix well and cook for 5 minutes, then stir through the mint jelly

• Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand

• Reduce the heat to low and cook for 10 minutes

Make the mint yoghurt

• Thinly slice the mint leaves

• Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt

• Halve the lemon and squeeze in some juice, catching any pips inyour free hand

• Spoon into a small serving bowl

Cook the flatbread

• Place 2 large flat pans over a medium heat (over separate flames)

• Take the flatbread mixture from the bowl and halve it

• Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape - it should be quite thin as it will become thicker in the pan

• Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through

• If you don't have two flat pans, cook the flatbreads in one flat pan, one at a time

Assemble the flatbreads

• Place the flatbreads on 2 serving plates and brush

with some butter

• Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt

Time to serve

• Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings)

Recipe from BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins) £22