Turkish Lahmacun

Ingredients

• 4 cupsbread flour, plus extra for dusting
• 1 tbspfast-action dried yeast
• 1 tspsalt (for dough)
• 1 1/2 cupswater (for dough), added in two stages: 125ml to activate yeast, then 250ml more for kneading
• 2 tbspcornmeal (fine polenta), for the baking sheets
• 2tomatoes, blanched, peeled and chopped, seeds discarded
• 2green chilies, deseeded and finely diced
• 4scallions, finely chopped
• fresh parsley, some finely chopped for topping, some roughly chopped to finish
• 9 ozground beef
• 2 tspchili flakes
• ground cumin
• 1 tspallspice
• 2 tbspolive oil
• lemon, squeezed over to finish
• 1red onion, thinly sliced, for topping

Method

1. 1

   Sift the flour into a large bowl. Make a well and add the yeast. Pour 125ml water over the yeast and flick flour over the top to cover. Leave in a warm place for 15 minutes until cracks appear.

2. 2

   Mix in 250ml more water with 1 tsp salt and knead for about 10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 30 minutes until doubled.

3. 3

   Heat the oven to its maximum temperature (about 475°F / 425°F fan / gas 9). Dust one or two baking sheets with fine cornmeal.

4. 4

   Prepare the topping: blanch the tomatoes briefly, peel and deseed. Finely dice the chilies. Combine the tomatoes, chilies, scallions, half the parsley (finely chopped), ground beef, chili flakes, cumin, allspice and 1 tsp salt in a bowl, add a drizzle of olive oil, and mix well.

5. 5

   Punch down the dough and divide into 4 balls. Roll each into a thin circle (roughly 25–30cm). Place on the prepared trays and spread a thin, even layer of the meat mixture over each base.

6. 6

   Bake each flatbread for 10–15 minutes until the edges are starting to char and darken.

7. 7

   Remove from the oven and top with roughly chopped parsley, sliced red onion and a squeeze of lemon juice. Serve immediately — roll up to eat.