Turkish Lahmacun

Ingredients

Instructions

0 of 6 steps complete

1. 1Mix flour, yeast and ½ teaspoon salt. Add warm water and oil, then knead for 8–10 minutes until smooth, adding a little water if needed. Cover and let rise for about 1 hour until puffy; this resting time is included in the separate resting-time allowance.
2. 2Finely chop onion, pepper and tomatoes in a food processor, avoiding a watery purée. Drain excess liquid and mix with lamb, garlic, tomato paste, paprika, cumin, remaining salt, pepper and half the parsley. Refrigerate topping until needed.
3. 3Place a heavy baking sheet or pizza stone in the oven and preheat to 475°F (245°C). Divide dough into eight balls, cover and rest for 10 minutes while the oven heats.
4. 4Roll each ball into a very thin 8-inch round. Place on baking parchment rated for the oven temperature, or on a floured peel, and spread with a thin, even layer of raw topping right to the edges.
5. 5Bake two at a time on the hot surface for about 7–9 minutes per batch until edges are crisp and the lamb reaches 160°F (71°C). Check the meat with a thermometer and extend baking if needed.
6. 6Serve two flatbreads per portion with remaining parsley and lemon wedges; roll or fold to eat. Refrigerate within 2 hours for up to 3–4 days and reheat to 165°F (74°C).