Lahmacun – Turkish flatbread pizza

Thin and crispy Turkish flatbread topped with spiced minced meat, onion and peppers. Served rolled up with fresh parsley, tomato and lemon.

• 250 g plain flour
• 7 g dried yeast
• 1 tsp sugar
• 150 ml warm water
• 300 g minced lamb or beef
• 1 onion, very finely grated
• 1 red pepper, finely chopped
• 3 tomatoes, finely diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 0.5 tsp chilli flakes
• Fresh flat-leaf parsley and lemon for serving

Method

1. 1
   Make the dough: mix flour, yeast, sugar and water. Knead and prove for 1 hour.
2. 2
   Mix the mince with onion, pepper, tomato and spices to a rough paste.
3. 3
   Divide the dough into 6 portions. Roll out very thin.
4. 4
   Spread the meat mixture thinly over each flatbread.
5. 5
   Bake at maximum oven temperature (250°C+) for 6–8 minutes until the edges are crispy.
6. 6
   Serve with fresh parsley, tomatoes, onion and a squeeze of lemon. Roll up to eat.