Pizza and Turkish flatbreads
Civikli gets its name from the consistency of its topping: ground meat is thinned with onion and tomato juice until almost runny, then spread over the dough. The dough must be rolled very thin, or the bottom will stay raw. That is what sets civikli apart from etli ekmek, whose topping is dry, while civikli has a juicy topping.
Mix the flour, yeast, and salt. Add the lukewarm water and knead for 10 minutes. The dough should be soft; a stiff dough will not roll out this thin.
Grate the onion and tomato, and finely chop the pepper. Add the ground lamb, tomato paste, and spices and mix. The topping should slowly run off a spoon; if it is too thick, add one more grated tomato.
Divide the dough into eight portions. On a floured counter, roll each into an oval 30 cm long and 2 mm thick. You should be able to see through the dough when you hold it up to the light.
Use the back of a spoon to spread a thin layer of topping over the dough, leaving a finger-width border around the edge. Do not spread it thickly; a heavy topping will collapse the thin dough.
Place the flatbreads on a baking sheet preheated with the oven to 220°C / 430°F and bake in two batches for 8–10 minutes. They are ready when the edges are browned, the liquid from the topping has cooked off, and the bottoms are crisp and firm.
After kneading the dough, let it rise in a warm place for 1 hour. Heat the baking sheet along with the oven; on a cold pan, the juicy topping can soak the thin dough before its bottom cooks.
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