Friday, 13 April 2012


Well it's been a bit of a lamb fest recently - Spring, Easter, what can I say.  On Easter Sunday we had slow roast lamb which I covered in one of those 'Life's Too Short' pastes from the supermarket.  You know the one's in the fancy spices and sauces section that's already done for you.  M&S and Tesco have a particularly good range.  Anyway, I covered our boned leg in a Moroccan Tagine paste and slammed it in the oven for 6 hours on 150C.

It was quite delish and needless to say far too much for 2 adults, 1 child and 2 children who think they're veggies cos they only want sausages.  So the leftovers went into my home made kebabs.  I have to admit I am rather partial to old elephants leg especially since our local kebab shop started delivering - How bad is that, getting your kebabs delivered.

Anyway, that is what became of the surplus lamb along with some home made flat breads.  I've flavoured mine with a mix of whatever spices I had to hand, cumin seeds, chili flakes, garlic flakes, and coriander seeds ground roughly in a pestle & mortar.  You could also use one of those grinders you get with a mix ready made for you.  Nigella seeds are great too, nothing to do with Ms Lawson though, it's the flavour you get in naan breads and I always put them in my flatbreads and samosa's.

Flat Breads

500g Strong Bread Flour
15g Yeast
15g Spice Mix
5g Nigella/Black Onion Seeds
10g Salt
50g Oil
320g Warm water

Mix all the dry ingredients in a large bowl then add the oil and water.  Combine well till it all comes together to form a dough.

Tip it onto a floured surface and knead for 8-10 minutes till it becomes smooth and elastic.  Return the dough to the bowl and cover with cling film (or - genius top tip,  a disposable shower cap) and leave to stand for 1hr till doubled in size.

when the dough is ready divide it into roughly 16, 50g balls.  Roll each one out to the size of a side plate, it will be quite thin, then cook each side on a hot griddle pan, hot plate or frying pan.  Cook the first side for about 3 minutes till it starts to bubble then flip it over to finish.

I served mine warm with the lamb, some salad and a little tzatziki - not an elephants leg in sight!

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