Beef Baharat Flatbread

Beef Baharat Flatbread


2 Hours




Middle Eastern




Low Fat

Making this recipe


For the dough:
400g plain flour
100g semolina flour
½ tsp salt
1 ½ tsp caster sugar
7g fast-action yeast
325ml warm water

For the topping:
1 tbsp olive oil
1 shallot, sliced
2 garlic cloves, sliced
1 tsp ground coriander
1 tsp Baharat Spice Blend
1 tsp Cumin Seeds Roast & Ground
1 tsp Sumac Berries, Crushed
500g beef mince
300ml chicken stock
2 green chillies, sliced
4 tbsp plain yoghurt
Handful of fresh mint leaves
Handful of fresh coriander

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You need to try this Beef Baharat Flatbread with a sprinkle of Sumac…wonderful combination!

Step 1:

To make the dough, combine both the flours, sugar and salt in a large mixing bowl.

Step 2:

Add the yeast to a jug and pour in a little of the water to make a paste. Once smooth, add the remaining water until the yeast has dissolved.

Step 3:

Make a well in the centre of the flour. Add the water and mix to form a soft dough.

Step 4:

Tip the dough out onto a lightly floured surface and knead until smooth and elastic.

Step 5:

Divide into four parts and roll each one into a ball. Place onto a baking tray and cover, leaving to rise for around 1 hour or until doubled in size.

Step 6:

Meanwhile, heat the oil in a pan and cook the shallot, garlic and spices for around 1 minute.

Step 7:

Add the beef and cook until browned all over.

Step 8:

Add the chicken stock and simmer until almost all the liquid has evaporated. Set aside.

Step 9:

Heat the oven on the highest heat. Take each ball of dough and place on a lightly floured surface. Using your hands, pat each one out until they’re roughly 20cm x 15cm and 5mm thick.

Step 10:

Add a helping of beef to each flatbread, add a handful of chillies and bake in the oven for 10-15 minutes.

Step 11:

Once cooked, add a handful of herbs, a helping of yoghurt and a sprinkle of Sumac Berries to each flatbread.

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