Turkish lahmacun

Ingredients

• 500g Strong white bread flour
• 10g Fast action yeast
• Sprinkling Corn Flour
• 2 Tomato
• 2 Green Chilli
• 4 Chopped Spring Onions
• Bunch Parsley
• 250g Ground Beef
• 2 tsp Chilli Flakes
• Pinch Ground Cumin
• 1 tsp Allspice
• 2 tablespoons Olive Oil
• 1/2 Lemon
• 1 Red Onions

Instructions

1. Sift the flour into a large bowl and make a well in the centre. Add the yeast, pour in about 125 ml of water and lightly sprinkle with flour. Cover and leave in a warm place for 15 minutes, until small cracks appear.
2. Add the remaining water and the salt, then knead until you have a smooth, elastic dough. Knead for about 10 minutes, adding a little extra flour if needed. Shape into a ball, cover and leave to rise for about 30 minutes, until doubled in size.
3. Preheat the oven to its highest setting (around 240°C). Lightly dust the baking trays with cornmeal.
4. Pour boiling water over the tomatoes, peel off the skins, cut them in half, remove the seeds and finely chop the flesh.
5. Remove the seeds from the green chilli, rinse and finely chop it.
6. Combine the tomatoes, chilli, finely chopped spring onions, parsley, ground meat, spices, salt, black pepper and olive oil. Mix well until evenly combined.
7. Knock back the dough and divide it into four equal pieces. Roll each piece into a very thin round and place on the prepared trays. Spread a thin, even layer of the meat mixture over each flatbread.
8. Bake for 10–15 minutes, until the edges are lightly browned. Sprinkle with fresh parsley, add thinly sliced red onion and finish with a squeeze of lemon juice. Serve immediately.

instructions_source: editorial-classic