Pizza and Turkish flatbreads
This famous specialty from Konya is made by baking ground beef topping on dough rolled into a long, thin shape. Its elongated form, crisp base, and spiced beef make it a beloved member of the pide family.
Add the yeast to the warm water and let it stand. Knead the flour, salt, and yeast mixture into a soft dough. Cover and let it rest for 40 minutes.
Mix the ground beef with the finely chopped onion, grated tomato, pepper, and parsley. Add the salt, black pepper, and Turkish red pepper flakes, then knead the mixture.
Divide the dough into 2 pieces and roll each into a long, very thin shape. Spread a thin layer of the ground beef mixture over the dough, leaving a narrow border around the edge.
Bake in an oven preheated to 250°C / 480°F until the edges are crisp and the ground beef is fully cooked. Slice and serve hot.
Important: Make sure the ground beef topping is fully cooked. Contains gluten. For the characteristic thinness of this flatbread, roll the dough long and as thin as possible. Slice and serve hot as soon as it comes out of the oven.
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