Bake It: Quick Flatbread With Spiced Lamb And Tahini

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There's nothing like loading up a sheet pan with ingredients, popping it in the oven and pulling out a delicious dinner. Pick up a copy of Sheet Pan Magic and get ready to get dinner on the table in no time at all. This flatbread with spiced lamb is a delicious, hearty way to switch up your weeknight meal game. 

Even though you're making the dough from scratch, this is very easy and really doesn't take long. Serve with a simple salad of sliced red onion, soaked in water for 10 minutes and then drained, mixed with loads of chopped cilantro, lemon juice and extra virgin olive oil.

Reprinted with permission from Sheet Pan Magic

Bake It: Quick Flatbread With Spiced Lamb And Tahini
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This quick flatbread with spiced lamb from Sheet Pan Magic is a delicious, hearty way to switch up your weeknight meal game.
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  • 1 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1 scant teaspoon dried oregano
  • 1/2 cup Greek yogurt
  • 1/2 cup canned chopped tomatoes
  • 2 teaspoons tomato paste
  • 3 garlic cloves
  • 2 teaspoons Aleppo or Turkish (or other) red pepper flakes
  • handfu chopped flat-leaf parsley
  • Finely grated zest of 1/2 lemon
  • 1/2 cup ground lamb
  • sea salt and freshly ground black pepper
  • 4 tablespoons tahini
  1. Preheat the oven to its highest setting. Line a 8 x 12 x 2-in sheet pan with foil so that it overhangs the short sides and place it in the hot oven.
  2. For the flatbread, whisk the flour, salt, baking powder and oregano together in a mixing bowl. Gradually stir in the yogurt to make a rough dough. Work the dough with your hands to incorporate the flour at the bottom of the bowl. Knead on a lightly floured work surface for a few minutes until smooth. Cover with a damp cloth and leave to rest.
  3. Meanwhile make the topping. Mix all the ingredients, except the tahini, together in a large bowl with a fork, breaking up the meat as much as possible, so everything is well amalgamated. Set aside.
  4. Roll out the dough on a lightly floured surface to make a rectangle slightly smaller than the sheet pan. Carefully remove the hot pan from the oven and lay the dough inside. Spread the top with the tahini right up to the edges (loosen it with olive oil if necessary—it needs to be spreadable). Scatter the meat mixture over the top, spreading it out and breaking up clumps with a fork.
  5. Bake for 12–15 minutes until the meat is browned and the bottom of the flatbread is slightly golden. Serve immediately.
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