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Sourdough Flatbread with Venison Greek-Style Filling
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Ingredients
For the Sourdough Flatbread:
- 1/2 cup milk
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Venison Meat Mixture:
- 2 lbs ground venison or 1 lb lamb + 1 lb beef
- 1/4 cup gluten-free breadcrumbs or crushed gluten-free croutons
- 5 cloves garlic minced
- 1 whole onion finely chopped
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 –2 tablespoons olive oil added to mixture and pan for moisture
Toppings (as desired):
- Pickled beets
- Pickled onions
- Cucumber chopped
- Cherry tomatoes
- Olives
- Tzatziki sauce
- Feta cheese
- Romaine lettuce optional
Instructions
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Make the Flatbread Dough: In a large bowl, combine milk and sourdough discard. Add flour, baking powder, salt, and olive oil. Mix until a soft dough forms. Set aside to rest while preparing the meat (or refrigerate to use later).
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Prepare the Meat Mixture: In a bowl, combine ground venison, breadcrumbs, garlic, onion, oregano, cumin, salt, and pepper. Mix until fully combined. Add a bit of olive oil to the mixture for extra moisture.
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Cook the Meat: Transfer the meat mixture to a greased baking dish or pan (coated with olive oil). Bake at 375°F (190°C) for about 35 minutes, or until cooked through. (Note: Lamb or beef may require closer to 50 minutes.)
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Prepare the Toppings: While the meat cooks, prep toppings: chop vegetables, drain olives, and prepare tzatziki sauce.
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Cook the Flatbread: Divide dough into portions and roll out into flat rounds. Cook in a hot skillet until lightly browned and cooked through on both sides.
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Assemble: Top flatbread with cooked meat and desired toppings. Serve immediately.