Rougag — Spiced Lamb Flatbread

Shopping list

• 250 g plain flour

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• 50 g fine semolina

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• 1 tsp salt

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• 200 ml warm water — approximately

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• 2 tbsp vegetable oil — plus extra for cooking

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• 300 g lamb mince

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• 1 piece onion — finely diced

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• 2 piece tomato — finely diced

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• 2 clove garlic cloves — minced

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• 1 tsp ground cumin

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• 0.5 tsp paprika

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• 0.25 tsp cayenne pepper — or to taste

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• 2 tbsp fresh coriander — chopped

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Step by step

1. 1

   In a large bowl, combine the flour, semolina, and salt. Add the oil and rub in with your fingertips.

2. 2

   Gradually add the warm water, mixing, until a soft dough forms. Knead for 5 minutes until smooth. Cover and rest for 20 minutes.

3. 3

   Heat 1 tablespoon oil in a frying pan over medium-high heat. Add the onion and garlic and cook for 3 minutes until softened.

4. 4

   Add the lamb mince and cook, breaking it up, for 5– 6 minutes until browned. Stir in the cumin, paprika, and cayenne and cook for 1 minute.

5. 5

   Add the diced tomato and cook for 4– 5 minutes until the mixture is thick and most liquid has evaporated. Stir in the coriander, season with salt, and set aside.

6. 6

   Divide the dough into 4 portions. On a lightly floured surface, roll each piece into a very thin circle, about 25–30 cm in diameter.

7. 7

   Heat a large, dry non-stick frying pan or crepe pan over medium-high heat. Cook each flatbread for 1– 2 minutes per side until lightly golden with a few brown spots. Stack and cover with a tea towel to keep warm.

8. 8

   To assemble, place a flatbread on a board, spread a quarter of the lamb mixture over half of it, then fold in half and then in half again to form a triangle.

9. 9

   Optionally, return the folded rougag to the pan for 30 seconds on each side to crisp slightly.

10. 10

    Serve hot, cut into wedges if desired.