Turkish Pizza Dough Ingredients
|6 cups of all purpose flour||2 1/2 tbsp of dry yeast|
|1 cup of warm water||350 ml of warm water|
|1 tsp sugar||1 tsp salt|
The Lahmacun Topping Ingredients
|500 gr of lamb mince||1 1/2 large tomato, skinned and finely chopped|
|1 large onion, finely chopped||1 tsp crushed black pepper|
|1 1/2 tsp of cumin||1 heaped tbsp of tomato paste|
|1 heaped tbsp of pepper paste||1 small bunch of flat leaf parsley, finely chopped|
|1 tsp of Marash pepper (use flaked chilli as an alternative)||2 tbsp of Olive oil|
|1/6 cup of water|
Making the Flat Bread Dough
- In a bowl, mix the yeast, 1 cup of water and sugar and set aside until it froths.
- Sift the flour in a large mixing bowl, forming a well in the middle.
- Pour the frothing yeast mixture in the well.
- Slowly add 350ml warm water to the flour mixture and continue to mix well until you have a soft dough.
- Knead for 10 minutes by hand or 5 minutes using a mix master with a bread hook attachment.
- Leave the dough covered with a tea towel in a warm place to rise and double in size.
Preparing the Turkish Pizza Topping and Dough
- Place the topping ingredients in a bowl and with wet hands mix well.
- Adding a little water at a time, mix the mince until it becomes a wet paste.
- Place in the fridge until you need it.
- Once the dough has risen, knead it a few times to remove the gas and air.
- Divide into 6 equal pieces.
- Roll each portion into little balls and place on a lightly floured surface.
- Cover with a moist towel over the top to stop them from drying out.
- Take 1 bread roll at a time, and using a rolling pin, roll them out into a flat thin round and stretch with your hands as you go.
Lahmacun Final Steps
- Pre heat the oven to 180 degrees Celcius.
- Break up the mince into 6 equal portions and spread it right to the edges of the pizza base.
- Bake in the oven on a pizza tray or stone for approx 15-20 minutes, until the meat has browned and cooked.
- Sprinkle with a parsley and tomato salad, squeeze some lemon over them.
Or if you don't have the time/are too lazy to be kneading the dough, just use tortilla wraps as a base!
Also, I like to cook the meat a little beforehand so that it's not undercooked.
This is what mine turned out like:
|Lahmacun: Delish with parsley and tomato.|
|Lahmacun: Up close and personal!|