Happy Monday everyone! I hope ya'll had a great weekend! We had an extremely lazy Saturday and yesterday we spent most of our time working in the yard, tackling our insane amount of weeds, pruning and planting our winter garden. It was so nice to uproot our final spring veggies and prepare for fall. I am still not quite ready for the cooler weather but I have been craving more soups and hearty dishes lately so I welcome fall once she rolls into town:)

When I was on the airplane coming back from NYC a couple weeks ago they showed a terrible movie and to my luck the tv was right over my head so I was forced to watch. It was set in Greece so I tried to tune out the movie and enjoy the beautiful scenery of a country I desperately want to visit. About an hour into the film my mouth started watering for Greek food. Oh boy was it my lucky day! Delta was selling pita and hummus for EIGHT BUCKS! I shelled out my remaining trip money for what turned out to be imitation hummus and cardboard pita. *Sigh* Okay, so I was desperate :)

So, when I got home I sat down to make my meal plan for the weak and knew that the first thing to tackle was a Greek dish. I made this flatbread and the memories of the horrible "B" movie and disgusting humus vanished....Enjoy!

Flatbread with Lamb, Feta & Mint

(The recipe below makes 4 serving 8-10...I cut everything in half and made three smaller flatbreads which was enough for Jordan and I to make three meals out of it....portions can vary depending on the size you make your flatbreads, if you have a lot of dough dont feel pressure to use it all, you can freeze it and save it for another flatbread or pizza!)

      For the Flatbreads

• 1 packge dry active yeast (from one 1/4 ounce package)
  
• 2 cups warm filtered water
• 2 TBSP extra virgin olive oil
• 1 TBSP sugar (I used honey)
• 1 tsp salt
• 4 1/2 cups bread flour ( I used whole wheat)

      For the Topping

• 1 TBSP unsalted butter
  
• 1 TBSP extra virgin olive oil, plus more for brushing
• 6 leeks, white and pale green parts only, halved lengthwise and chopped
• 16 scallions, thinly sliced
• Coarse salt and pepper
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped fresh mint
• 1/2 pound ground lamb
• 1 cup crumbled feta cheese

Make the flatbreads: Combine yeast and water in a mixer bowl. Let stand until foamy, about 5 minutes. Add oil, sugar, and salt. Mix with the dough hook on medium speed until well combined. Reduce speed to low. With the machine running, add flour, a little at a time, and mix until dough comes together. (You will need more flour in warm weather than in cold.) Transfer dough to a lightly floured work surface, and knead until smooth and supple, 10 to 15 minutes. Transfer to an oiled bowl, and cover with plastic wrap. Refrigerate for at least 4 hours (or overnight).

Remove dough from refrigerator, and bring to room temperature. Place a pizza stone or baking sheet on the floor of the oven. Preheat oven to 500 degrees.

Make the topping: Melt butter with oil in a medium skillet over medium heat. Add leeks and scallions; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl. Stir in parsley and mint.

Add lamb to the same skillet, and set over medium-high heat. Cook, stirring and breaking meat into small pieces, until browned, 6 to 7 minutes.

Divide dough into 4 portions. On a lightly floured surface, gently stretch 2 pieces into 14-by-7-inch rounded rectangles; keep other portions covered. Place dough rectangles on a parchment-lined peel or inverted rimmed baking sheet. Brush with oil, and spread each with 1/4 of the leek mixture, leaving a 1/2-inch border. Top each with 1/4 of the lamb, 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 slices, and serve immediately.