Pizza and Turkish flatbreads
An Armenian thin-crust lahmajo, this version gets a tangy-sweet twist from pomegranate molasses. Roll the dough paper-thin for a crisp base after baking.
Knead the flour, water, fresh yeast, and salt into a smooth dough. Let it rise for 45 minutes.
Mix the ground beef with the grated tomato, chopped red bell pepper, onion, parsley, pomegranate molasses, Turkish red pepper flakes, and olive oil.
Divide the risen dough into six pieces and roll each one paper-thin.
Spread a thin layer of the topping over the dough and bake in a preheated oven for 10 minutes.
Roll the dough paper-thin; if it is too thick, the center may stay doughy and undercooked. Allergen information: Contains wheat (gluten).
Hamuru tarifteki gibi tam kağıt inceliğinde açtım, altı adedin hepsi 250 derecede tam 10 dakikada kenarları çıtır ortası yumuşak çıktı, nar ekşisinin ekşiliği harca çok yakıştı.
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