Lahmacun

Ingredients

• 300g (10.6 oz) plain or AP flour
• 5g (0.2 oz) instant yeast
• 0.5 tsp sugar
• 1 tsp salt
• 180ml (3/4 cup) water
• 300g (10.6 oz) lamb mince
• 2 tomatoes, grated
• 1 onion, finely diced
• 2 cloves garlic, finely grated
• small bunch of parsley, chiffonade
• 2 tbsp yoghurt
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• lemon and parsley, to serve

Directions

1. Place the flour, yeast, sugar, and salt into the bowl of a stand mixer (if you don’t have a mixer, just use your hands in a bowl).
2. Add the water and mix on medium for 4-5 minutes or until the dough is smooth.
3. Roll the dough into a ball, place it back into the mixing bowl, and cover with a tea towel. Leave it at room temperature for 1 hour or until it has almost doubled in size.
4. While that's proofing, prepare the topping by mixing all the other ingredients in a separate bowl.
5. Once the dough is proofed, divide it into 6 even portions and roll each tightly. Cover and leave to rest for 10 minutes.
6. Preheat your pizza oven to 400 c/750 f or your oven to its maximum temperature. If using an oven, you will need a pizza stone, heavy tray, or cast iron pan inside the oven as well.
7. Roll out each dough ball very thinly, then spread the mince mixture thinly, leaving a 1cm edge around the outside.
8. Place into the oven for 3-6 minutes, depending on its temperature. You are looking for a nice colour on the dough and for the meat to be cooked through.
9. Serve with fresh parsley and a squeeze of fresh lemon.