A traditional recipe in which a minced meat mixture is spread over Kayseri cuisine's thinly rolled dough and baked in a long rectangular shape. Unlike the Konya style, this recipe's distinguishing feature is its thinner, crispier dough.
Add the yeast to lukewarm water, then add the flour and salt; knead a soft dough, cover, and let rest for 30 minutes.
Process the ground meat, onion, red pepper paste, cumin, sumac, and parsley in a food processor until you get a smooth filling.
Divide the dough into 4 pieces and roll out into long rectangles as thin as possible, then spread the filling over it in a thin layer.
Bake in an oven preheated to 250 degrees for 12-15 minutes, until the edges turn crisp and the filling is fully cooked.
Let the meat-topped flatbreads rest for a few minutes fresh from the oven, then slice and serve hot.
Important: Rolling the dough as thin as possible gives Kayseri style its characteristic crispness; if rolled thick, it turns into a thick pide instead of etli ekmek. Allergen: contains wheat (gluten).
If you sprinkle some of the sumac on at serving time instead of mixing it all into the filling, both its color and its tangy freshness come through more distinctly.
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