Middle Eastern Flatbreads with Black Savourine Log

serves 4–6



  • 700g self-raising flour
  • 700g natural yoghurt
  • 1 tsp baking powder
  • sea salt

Middle Eastern Lamb

  • 200g lamb mince
  • 1 large tomato finely diced
  • 1 small brown onion grated
  • 2 cloves garlic crushed
  • ¼ tsp ground coriander
  • 1/8 tsp ground cinnamon
  • ¼ tsp sweet paprika
  • ¼ tsp ground cumin
  • ½ tsp chilli flakes
  • ½ chilli chopped seeds removed
  • 1 tbsp finely chopped parsley
  • 2 tbsp tomato paste
  • ¼ cup extra virgin olive oil




In a bowl mix all ingredients together with a spoon, then using hands, fold the mix together.

Sprinkle flour on a clean bench. Place the dough on top. Knead for a minute until mix is brought together.

Place in a lightly floured bowl, cover and rest. Meanwhile prepare your Lamb mix.

Middle Eastern Lamb

Preheat oven 220°C fan forced.

In a large bowl combine oil, tomato paste, parsley, and all spices and stir with a fork until well combined. Stir in lamb mince, onion, garlic, and tomato and season with salt and pepper. Set aside.

Divide the flatbread dough into 4. Using a rolling pin on a lightly floured surface, roll each out in long oval shape, approx. 3mm in thickness. Place the dough on a baking tray lined with baking paper.

Divide the lamb mixture between the 4 flatbread doughs and spoon evenly over the dough. Randomly place Yarra Valley Dairy Black Savourine cheese over the lamb mixture.

Bake in the hot oven for approx. 6-8 minutes or until the dough is golden brown, the topping is cooked and cheese melted.

Garnish with dollops of hummus, cherry tomatoes, pinenuts and parsley, and then drizzle with olive oil. Serve warm or at room temperature.

Note: if you prefer, you can buy pre made flatbreads.

related recipes

Apple and Pear Tarte Tatin with White Savourine

Apple and Pear Tarte Tatin with White Savourine

serves 4ingredients 2 Granny Smith (green) apples, peeled, cored and sliced thickly 2 Pears peeled, cored and sliced thickly 100g unsalted butter, diced 150g soft brown sugar 2 tablespoons water ½ teaspoon cinnamon powder ¼ teaspoon cardamom powder ¼ teaspoon allspice...

Chicken and Saffron Tagine with Persian Fetta

Chicken and Saffron Tagine with Persian Fetta

serves 4–6ingredients 1 tbsp salt flakes freshly ground pepper 6 garlic cloves, roughly chopped 1 tsp fresh ginger, roughly chopped 1 tsp cumin seeds 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 tsp ground coriander 6 tbsp olive oil 4 chicken thighs bone...