Pizza and Turkish flatbreads
A Gulf bakery classic, lahm bi acin is made by spreading a spiced ground meat topping over thinly rolled yeast dough and baking it. The small flatbreads are easy to serve at brunch or pack in a lunchbox.
Stir the sugar and yeast into the warm water and wait for the mixture to foam. Then knead with the flour, salt, and olive oil until smooth.
Cover the dough and let it rest in a warm place until it rises.
Mix the ground meat, onion, tomato, tomato paste, cumin, red pepper flakes, and parsley by kneading them together.
Divide the dough into small pieces and roll each piece thin. Spread a thin layer of topping over each one. Bake in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are browned.
Roll the dough very thin; otherwise, the topping can pool in the center while the edges remain undercooked. Allergens: wheat (gluten).
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