Ingredients: 1.75 teaspoon dry active yeast (from one 1/4- ounce envelope),4 1/2 cup bread flour, plus more for surface area,1 tbsp_metric unsalted butter, coarse salt and freshly ground pepper, to taste,1 cup feta cheese, fallen apart, 1/4 chopped fresh mint, plus more for garnish,1 pound ground lamb,1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling,1 teaspoon salt,2 spring onions, bulb plus 2 or 3 inches of stems, sliced into 1/4 âEUR ™ pieces,1 tablespoon sugar,2 cup water (110 degrees f)
Guidelines: Flatbreads: Combine yeast and water in a mixer bowl. Let stand till foamy, about 5 minutes. Add oil, sugar, and salt. Combine with the dough hook on medium speed till well integrated. Lower speed to low. With the machine running, include flour, a little at a time, and mix till dough comes together. (You will need more flour in warm weather condition than in cold.) Transfer dough to a gently floured work surface area, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for a minimum of 4 hours (or overnight). Remove dough from refrigerator, and bring to space temperature level. Place a pizza stone onto the center rack of the oven. Preheat oven to 500 degrees. Topping: Melt butter with oil in a medium frying pan over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring sometimes, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint. Include lamb to the very same skillet, and set over medium-high heat. Cook, stirring and breaking meat into little pieces, up until browned, 6 to 7 minutes. Divide dough into 4 portions. On a lightly floured surface area, carefully stretch 2 pieces into 15- by-6-inch rounded rectangular shapes; keep other parts covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread out each with 1/4 of the leek mixture, leaving a 1/2 inch border. Leading each with 1/4 of the lamb, and then sprinkle with 1/4 cup feta. Season with salt and pepper. Carefully slide parchment with flatbreads off the peel or sheet onto the pizza stone. Bake until flatbreads are golden brown, 10 to 12 minutes. Repeat with remaining dough. Garnish flatbreads with fresh mint, and drizzle with oil. Cut into thick pieces, and serve instantly.