Jan 12, 2026

Lamb Flatbread

Name: Lamb Flatbread
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 2 × 0.5lbs (230g) dough portions; 0.44 lbs Lamb mince; ½ medium brown onion, very finely grated; 2 x Cloves Garlic, finely minced; Tomato paste – 1 tbsp (15 ml); Olive oil – 1½ tbsp (22 ml); Ground cumin – 1 tsp; Paprika – 1 tsp; Ground allspice – ½ tsp; Ground cinnamon – ¼ tsp; Sea salt – ¾ tsp; Cracked black pepper – ½ tsp; Fresh parsley, finely chopped – 2 tbsp; Lemon wedges; Greek yoghurt or labneh – ½ cup (120 g); Extra parsley or mint, finely chopped

Designed for the KILN P, this stone-baked lamb flatbread delivers bold Middle Eastern flavor with a crisp base and light char. A thin layer of spiced lamb cooks evenly on the rotating stone, finishing juicy and aromatic. Ideal for sharing, it pairs naturally with yoghurt, lemon and fresh herbs straight from the oven.

Lamb Flatbread

Everdure

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

6 minutes

Designed for the KILN P, this stone-baked lamb flatbread delivers bold Middle Eastern flavour with a crisp base and light char. A thin layer of spiced lamb cooks evenly on the rotating stone, finishing juicy and aromatic. Ideal for sharing, it pairs naturally with yoghurt, lemon and fresh herbs straight from the oven.

Ingredients

Flatbread Dough

2 × 0.5lbs (230g) dough portions

Lamb Topping

0.44 lbs Lamb mince
½ medium brown onion, very finely grated
2 x Cloves Garlic, finely minced
Tomato paste – 1 tbsp (15 ml)
Olive oil – 1½ tbsp (22 ml)
Ground cumin – 1 tsp
Paprika – 1 tsp
Ground allspice – ½ tsp
Ground cinnamon – ¼ tsp
Sea salt – ¾ tsp
Cracked black pepper – ½ tsp
Fresh parsley, finely chopped – 2 tbsp

To Finish

Lemon wedges
Greek yoghurt or labneh – ½ cup (120 g)
Extra parsley or mint, finely chopped

Directions

Preheat the stone
Heat the pizza oven until the stone surface reaches approximately 260–300 °C, optionally checking with a temperature gun or KILN P display.
Engage the rotating stone before cooking.
Prepare the lamb mixture
Combine all lamb topping ingredients in a bowl.
Mix thoroughly until smooth, cohesive, and spreadable.
Shape the flatbreads
Stretch each dough portion into a thin round or oval approximately 20–22 cm (8–9 in) wide.
Keep the base even, with no raised crust.
Prepare the flatbread
Divide the lamb mixture evenly between the two bases.
Spread thinly, pressing lightly into the dough.
Leave a 5–10 mm border around the edge.
Bake (controlled heat)
Place the flatbreads directly onto the rotating stone.
Immediately turn the burner down to low.
Allow the lamb to cook through gently and evenly.
Cook for approximately 3½–5 minutes, until: Lamb is fully cooked, base is crisp with light charring, coloring is even across the surface
For the final 15 seconds, turn the burner to full power to lightly char the lamb and edges.
Remove and rest
Remove from the oven and rest for 30–60 seconds.
Plate and finish
Slice into quarters.
Finish with lemon, spooned yoghurt or labneh, and fresh herbs.
Serve immediately.