Lahmacun — Thin Beef Flatbread

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 260 g All-purpose wheat flour, including stated dusting flour
• 150 ml Water, plus extra for washing or soaking as directed
• 300 g Raw ground beef, 90% lean, 10% fat
• 150 g Tomatoes, trimmed
• 80 g Onion, peeled
• 60 g Mild green pepper, trimmed and seeded
• 20 g Fresh parsley leaves and tender stems, washed and dried
• 30 g Tomato paste, no added salt
• 15 g Olive oil
• 3 g Paprika
• 2 g Ground cumin
• 1 g Ground black pepper
• 4 g Fine salt

Make it

Instructions

1. 1

   Combine 250 g flour, 150 ml water, 5 g oil and 2 g salt. Knead 6–8 minutes to a smooth dough. Cover and rest 30 minutes; reserve 10 g flour for rolling.

2. 2

   Heat a conventional oven with a heavy baking tray inside to 240°C (220°C fan). Finely mince onion, tomato, pepper and parsley; combine with raw beef, paste, spices, remaining 10 g oil and 2 g salt. Keep cold until needed.

3. 3

   Divide dough into four. Using only the reserved flour, roll each into a thin 23–25 cm round on baking parchment rated for the oven temperature. Spread a quarter of the topping very thinly to the edges.

4. 4

   Bake in batches on the hot tray for about 8–12 minutes each, until crisp underneath and the minced-beef topping reaches 71°C. Do not rely on dough browning alone. Serve one flatbread per person; all dough and topping are counted.