Greek Flatbread with Lamb, Roasted Tomatoes, Pickled Cucumbers and Red Onion

In a small saucepan, combine butter and milk; heat until butter is melted. In a mixing bowl, combine 2 cups flour, salt and melted butter mixture. Mix by hand until it combines and becomes a dough; add extra flour if dough is too sticky. Cover with plastic wrap and rest at room temperature for 30 minutes. Dust surface with remaining flour. Cut dough into 4 pieces and roll into balls. Roll dough balls out into 1/8-inch-thick rounds. Heat oil in a nonstick pan over medium heat. Place one flatbread in pan; cook for about 1-1/2 minutes. Flip flatbread and cook on other side, pressing down on the puffs. There will be small golden-brown spots on both sides of flatbread when cooked. Cook remaining flatbread and stack until ready to use.  

For Lamb:  Heat a sauté pan; add oil and sliced garlic. Sauté for 1 minute; add ground lamb and sauté for an additional 2 minutes until lamb is lightly browned. Break lamb into small pieces. Add tomato paste; stir until tomato paste caramelizes slightly, about 2 minutes. Add wine; deglaze pan. Season with salt and pepper. Cook until meat is almost dry, approximately 2 minutes longer. Place in a bowl and set aside. 

Place cooked flatbread on wired racks. Split the Spiced Lamb mixture onto the four flatbreads. Bake in 375°F oven until hot and flatbread is slightly crisp, about 3 to 5 minutes. Remove from oven; top each flatbread with 1/4 cup cheese, 1/4 cup Pickled Cucumbers and Red Onion and 1/4 cup roasted tomatoes. Serve immediately with side of Pickled Cucumbers and Red Onions. 

Pickled Cucumber and Red Onions (Yield about 3 cups)

In bowl or jar, whisk 1 cup white vinegar, 3/4 cup sugar and 2 teaspoons chili flakes until sugar is dissolved. Pour over 1 thinly sliced English cucumber and 1/2 thinly sliced medium red onion. Cover and refrigerate for at least 20 minutes. Store in refrigerator and use within 2 days for best quality.