Lebanese Flatbread with Mackerel
This Lebanese Flatbread with Mackerel is made with amazing flavours including cardamom, paprika, allspice, baharat, cumin, garlic and sultanas. It is really gorgeous and great for sharing!
Ingredients
For the flatbread:
- 500g strong plain flour
- 1x 7g sachet yeast
- 1 tsp salt
- 1 tsp caster sugar
- 250ml warm water
For the sauce:
- 15ml olive oil
- 1 red onion,
- peeled and diced
- 2 cloves garlic crushed
- 400g tin chopped tomatoes
- 25g sultanas
- ½ tsp allspice
- ½ tsp paprika
- ½ tsp baharat
- 3 cardamom pods, seeds removed
- ½ tsp ground cumin
- 2 fresh tomatoes chopped
For the topping:
- 12 mackerel fillets, pin boned
- 25ml olive oil
To serve:
- 1 small bunch mint chopped
- 1 small bunch coriander chopped
- 8 tablespoons Greek yogurt
- 25ml olive oil
Method
Place all the base ingredients into a kitchen aid with a dough hook. Mix for 10 minutes on a medium speed then place into a bowl and cover in cling film. Leave until doubled in size-either 2 hours in a warm place or overnight in the fridge.
Heat the oil in a pan over a medium heat. When the oil is hot add the onion and garlic and cook for a couple of minutes. Place the remaining sauce ingredients into the pan and bring to the boil. Simmer for 5 minutes then cool.
Divide the dough mixture into three. Roll out the bases on a floured surface and spread over the sauce.
Top with four fish fillets per base, drizzle in oil cook in a pizza oven for 2 minutes.
Alternatively cook in a conventional oven at 200°C for 8–12 minutes.
Top with Greek yogurt, fresh herbs and olive oil.
Ingredients
For the flatbread:
- 500g strong plain flour
- 1x 7g sachet yeast
- 1 tsp salt
- 1 tsp caster sugar
- 250ml warm water
For the sauce:
- 15ml olive oil
- 1 red onion,
- peeled and diced
- 2 cloves garlic crushed
- 400g tin chopped tomatoes
- 25g sultanas
- ½ tsp allspice
- ½ tsp paprika
- ½ tsp baharat
- 3 cardamom pods, seeds removed
- ½ tsp ground cumin
- 2 fresh tomatoes chopped
For the topping:
- 12 mackerel fillets, pin boned
- 25ml olive oil
To serve:
- 1 small bunch mint chopped
- 1 small bunch coriander chopped
- 8 tablespoons Greek yogurt
- 25ml olive oil
Method
Place all the base ingredients into a kitchen aid with a dough hook. Mix for 10 minutes on a medium speed then place into a bowl and cover in cling film. Leave until doubled in size-either 2 hours in a warm place or overnight in the fridge.
Heat the oil in a pan over a medium heat. When the oil is hot add the onion and garlic and cook for a couple of minutes. Place the remaining sauce ingredients into the pan and bring to the boil. Simmer for 5 minutes then cool.
Divide the dough mixture into three. Roll out the bases on a floured surface and spread over the sauce.
Top with four fish fillets per base, drizzle in oil cook in a pizza oven for 2 minutes.
Alternatively cook in a conventional oven at 200°C for 8–12 minutes.
Top with Greek yogurt, fresh herbs and olive oil.
