Pizza and Turkish flatbreads
With chili and Turkish red pepper flakes to suit the flavors of Antep, these thin lahmacun flatbreads have a bold, well-balanced spicy topping. Serve with extra chilies for those who like more heat.
Add the yeast to the lukewarm water, then mix with the flour and salt. Knead into a soft dough, cover and leave to rest for 25 minutes.
Process the ground meat, onion, chili, hot pepper paste and Urfa pepper flakes in a food processor until the topping is smooth.
Divide the dough into 6 pieces and roll each into a thin round. Spread a thin layer of topping over each one.
Bake in an oven preheated to 250°C / 480°F for 8–10 minutes, until the edges are lightly golden.
Scatter parsley over the hot flatbreads, squeeze over some lemon juice and serve.
Important: increase the chili gradually to suit your taste; do not taste the raw meat mixture to adjust the seasoning. Allergens: contains wheat (gluten).
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