Lahmacun (Turkish flatbread with minced lamb)

Ingredients

For the dough

• 250 g strong bread flour
• 1 tsp instant yeast
• 1 tsp sugar
• ½ tsp salt
• 150 ml warm water
• 1 tbsp olive oil

For the topping

• 300 g lamb mince (or beef)
• 1 small onion, very finely chopped
• 2 tomatoes, very finely chopped
• 1 small tomato, grated (for moisture)
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 tsp ground Aleppo pepper (or paprika + pinch of cayenne)
• 1 tsp ground cumin
• ½ tsp ground sumac
• 1 small handful parsley, finely chopped
• Salt
• Lemon wedges to serve

Method

1. Mix the dough ingredients. Knead 8 minutes until smooth. Rise 1 hour.
2. Mix all the topping ingredients in a bowl. Season.
3. Divide dough into 4 balls. Roll each into a thin oval (~3 mm thick).
4. Spread a thin layer of the topping over each, almost to the edges.
5. Bake at 250°C on a preheated pizza stone or heavy tray for 6-8 minutes until the base is crisp and the topping is cooked.
6. Serve immediately with lemon wedges. Roll up to eat.