Homemade Lahmacun (Turkish Flatbread with Spiced Meat)

Method

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1. 1Mix the flour, yeast, sugar and salt, add the water and olive oil and knead for 8-10 minutes into a soft, non-sticky dough. Cover and leave in a warm place for about 1 hour, until doubled.
2. 2Roughly chop the onion, tomatoes, peppers, garlic and parsley, then pulse them in a food processor until very fine (or chop very finely by hand). Drain in a sieve if very watery.
3. 3Knead the meat with the vegetables, both pastes, chili, cumin and salt for 2-3 minutes. It should be a spreadable paste.
4. 4Set the oven to its highest setting (250 °C or more, top and bottom heat) and heat an upturned baking tray on the lowest rack for 20-30 minutes. The hotter the tray, the crisper the base.
5. 5Divide the dough into 8 balls. Roll each on a floured surface into a 22-25 cm round about 2 mm thick.
6. 6Lay a round on baking paper and spread 2-3 tbsp of topping in a thin layer right to the edges, pressing it on with wet fingers.
7. 7Slide it on its paper onto the hot tray and bake for 6-8 minutes, until the edges are browned and the meat cooked but the bread still bends. Stack the baked ones under a clean towel to keep them soft.
8. 8Bake the rest the same way. Squeeze over lemon, add parsley and sumac onions, roll up and eat hot.