A meat-free, plant-based take on traditional lahmacun. This version is made by mixing cooked red lentils with tomato, pepper paste and spices, then spreading the mixture over thinly rolled dough. It is a practical vegan option.
Dissolve the yeast in the lukewarm water. Add the flour and salt and knead to form a dough. Cover and let it rise for 30 minutes.
Mix the cooked lentils thoroughly with the grated tomato, onion, pepper paste, vegetable oil and spices to make a smooth topping.
Divide the risen dough into 6 pieces and roll each one into a very thin round.
Spread a thin layer of the lentil mixture over each rolled round, taking it all the way to the edges.
Bake the lahmacun in an oven preheated to its highest setting until the edges are browned. Caution: It browns quickly at high heat, so keep a close eye on the oven.
Spread the lentil mixture in a thin layer over the rolled dough so the lahmacun cooks quickly; a thick layer may leave the center doughy. Allergens: contains gluten (from wheat flour).
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