Turkish Spiced Ground Lamb Flatbread (Lahmacun) - Dairy & Egg Free

Ingredients

• 2 cups All-purpose flour
• 1 cup Warm water
• 1 teaspoon Active dry yeast
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 2 tablespoons Olive oil
• about 450 g Ground lamb
• 1 medium Onion
• 1/2 medium Red bell pepper
• 1 medium Tomato
• 2 cloves Garlic
• 1/4 cup Parsley
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Red pepper flakes
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes until foamy.
2. 2Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
3. 3Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm place for 1 hour, or until doubled in size.
4. 4While the dough is rising, prepare the lamb topping. In a food processor, combine the ground lamb, onion, red bell pepper, tomato, garlic, and parsley. Pulse until finely chopped.
5. 5Stir in the cumin, paprika, red pepper flakes, salt, and black pepper.
6. 6Preheat oven to about 230°C.
7. 7Punch down the dough and divide it into 4 equal portions. Roll each portion into a thin circle, about 25.4-30.48 cm in diameter.
8. 8Spread a thin layer of the lamb mixture evenly over each flatbread.
9. 9Place the flatbreads on baking sheets and bake for 12-15 minutes, or until the crust is golden brown and the lamb is cooked through.
10. 10Serve hot, garnished with fresh lemon wedges, if desired.

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