Lahmacun Thin Meat Flatbreads

Method

1. 01

   Step 1

   Mix flour, yeast, dough salt, water and oil. Knead 8 minutes, cover and rise 1 hour.

2. 02

   Step 2

   Mix mince with onion, pepper, grated tomato, tomato paste, garlic, spices, topping salt and half the parsley; keep chilled.

3. 03

   Step 3

   Heat oven and a heavy baking tray to 240°C. Divide dough into six balls and roll into very thin 24 cm rounds.

4. 04

   Step 4

   Spread a thin even layer of raw meat mixture right to the edge of each round.

5. 05

   Step 5

   Bake in batches on the hot tray for 8–10 minutes until the base is crisp and mince reaches 71°C. Serve with remaining parsley and lemon.