Turkish lahmacun flatbread (Print Version)
# Ingredients:
→ For the dough
01 -
1 g instant dry yeast
02 -
2 g salt
03 -
1 g sugar
04 -
205 g all-purpose flour, T45
05 -
120 g warm water
→ For the topping
06 -
1 red bell pepper, halved
07 -
1 green bell pepper, halved
08 -
1 small Habanero chili
09 -
1 onion
10 -
3 garlic cloves
11 -
1 tbsp sweet paprika
12 -
1 tbsp ground cumin
13 -
1 tbsp double concentrated tomato paste
14 -
3 tbsp olive oil
15 -
Salt to taste
16 -
Black pepper to taste
17 -
5 tbsp chopped fresh parsley
18 -
250 g ground beef
→ Optional
19 -
Some slices of red onion
20 -
A handful of fresh parsley leaves
21 -
A few slices of tomato
# Instructions:
01 -
Mix flour, yeast, sugar, and salt in a large bowl. Gradually add warm water while kneading until smooth. Shape it into a ball and let it sit for 30 minutes.
02 -
Finely chop the onion, peppers, chili, and garlic. Combine them with ground beef, tomato paste, spices, oil, and parsley in a bowl.
03 -
Once the dough has rested, split it evenly into three parts.
04 -
Roll each piece of dough very thin. Add the topping just before cooking, leaving an edge bare.
05 -
Cook in a big non-stick pan covered on low-medium heat for 6-7 minutes. Then, cook uncovered for another 4-6 minutes on medium-high heat.
# Notes:
01 -
Keeps well in the fridge for 2-3 days. Reheat covered in foil at 160°C in the oven.