The idea for these is based on those wonderful Middle Eastern flatbreads served with a spiced lamb topping. When you think about it, what is haggis but spiced lamb? So I thought I would give these a try with Scotland's national dish — Scottish cousins to what you will find all over the Middle East. They are delicious served as a snack or as a light supper with salad.
- 500 grams strong white flour
- 1 x 7 grams sachet of easy-blend yeast
- 1 tablespoon olive oil
- tomato puree
- ¾ butcher's haggis
- olive oil
- large handful mint (chopped)
- large handful fresh parsley (chopped)
Haggis Flatbreads is a guest recipe by Sue Lawrence so we are not able to answer questions regarding this recipe
- For the flatbreads, place the flour and yeast in a bowl and stir in 1 tsp salt. Make a well in the middle and pour in the oil then 300-325ml/10-11 fl oz hand-hot (tepid) water, enough to combine to a dough. Using floured hands, bring the dough together then knead on a lightly floured board for 8-10 minutes until smooth and elastic.
- Placed in a lightly oiled bowl, cover and leave for 1 1/2 hours somewhere vaguely warm until risen. Punch down then divide into 6. Roll out, with a rolling pin, to flat pitta bread shapes-elongated ovals. Place on two to three oiled baking sheets, loosely cover with oiled clingfilm and leave again somewhere vaguely warm for about half an hour or until puffed up a little. Then smear about one teaspoon tomato puree over each.
- Chop the haggis up and crumble over each bread, taking right out to the edges. Drizzle with olive oil and bake in a preheated oven (220℃/425°F/Gas mark 7) for about 20 minutes or until puffed up and golden.
- Remove and scatter chopped mint/parsley over each one, drizzle with oil and serve at once.