Spiced Meat on Homemade Flatbread
Tender, seasoned meat layered over soft flatbread, infused with warm spices like cumin, paprika, garlic, and gochujang paste. Baked until crispy and aromatic, then finished with herbs or a touch of yogurt for a rich, savory bite.
What Makes This Recipe Special:
- Balanced Layers of Flavor: The warm seven-spice blend, smoky paprika, and a hint of gochujang create a deep, aromatic profile that’s both familiar and exciting.
- Fresh, Vibrant Toppings: Finely chopped onions, tomatoes, peppers, and parsley bring brightness and texture that balance the richness of the meat.
- Handmade Mini Flatbreads: Soft, chewy, and lightly crisped, the homemade base absorbs the savory juices, turning each bite into something hearty yet elegant.
- Perfect for Gatherings: These mini flatbreads look impressive but are simple to make — ideal for serving as appetizers, mezze, or casual weeknight dinners.
Nutrition (Per Serving):
(Estimate — adjust based on ingredients used)- Calories: 200
- Protein: 9g
- Fat: 5g
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 2g
- Sodium: 610mg
How to Store & Serve:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze baked flatbreads (with or without topping) for up to 1 month. Wrap each in parchment and seal in a freezer bag.
- Reheat (Stovetop): Warm in a 350°F (175°C) oven for 5–7 minutes or in a skillet over medium heat until hot and crisp again. Avoid microwaving for too long — it can make the bread soft.
Tip: If you want extra crisp edges, brush the dough lightly with olive oil before baking.
Watch my Step-by-Step Video:
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