Konya's famous etli ekmek, made by baking thinly and lengthily rolled dough topped with a minced meat filling. With its long, thin shape, crispy base, and spiced meat, it's a beloved member of the pide family.
Add the yeast to lukewarm water and let it sit. Knead the flour, salt and yeast mixture into a soft dough, cover and let rest for 40 minutes.
Mix the ground meat with finely chopped onion, grated tomato, peppers and parsley. Add salt, black pepper and red pepper flakes and knead the filling.
Divide the dough in two and roll each piece out long and very thin. Spread the ground meat filling over the dough in a thin layer, leaving a thin margin at the edge.
Bake in an oven preheated to 250°C (480°F) until the edges are crisp and the meat is fully cooked. Slice and serve hot.
Important: Make sure the red-meat filling on the dough is fully cooked. Contains gluten. For the characteristic thinness of etli ekmek, the dough needs to be rolled out long and as thin as possible. Slice once out of the oven and serve hot.
Spreading the filling thin keeps the etli ekmek crisp and light; a thick filling makes the dough soggy. Brushing a pat of butter on top right out of the oven adds a soft touch.
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