Pizza and Turkish flatbreads
A traditional Kayseri recipe made by spreading a ground meat mixture over very thin dough, shaping it into long rectangles, and baking it. Unlike the Konya style, the dough is rolled thinner and crispier.
Add the yeast to the lukewarm water, then mix it with the flour and salt. Knead into a soft dough, cover, and let it rest for 30 minutes.
Process the ground meat, onion, red bell pepper paste, cumin, sumac, and parsley until smooth.
Divide the dough into 4 pieces and roll each one as thinly as possible into a long rectangle. Spread a thin layer of the topping over each piece.
Bake in an oven preheated to 250°C / 480°F for 12–15 minutes, until the edges are crisp and the topping is thoroughly cooked.
Let the meat breads rest for a few minutes after baking, then slice and serve hot.
Roll the dough as thinly as possible for the characteristic crispness of Kayseri-style meat bread; if it is too thick, it will become a thick pide instead. Allergen: contains wheat (gluten).
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