Authentic Lahmacun Recipe for 8 Servings

Instructions:

1. Mix 500g bread flour, 10g sea salt, and 5g sugar in a large bowl. Dissolve 7g active dry yeast in 325ml warm water and let it foam until it smells bready and alive. Combine the wet and dry ingredients, kneading for 10 minutes until the dough is silky and bounces back when poked.
2. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise for 2 hours until it has doubled in size and feels airy.
3. Pulse the yellow onion, red bell pepper, garlic, and roma tomatoes in a food processor until they form a fine, pebbly mash.
4. Add 300g ground lamb, 2 tbsp tomato paste, 1 tbsp pepper paste, and the spices (paprika, urfa biber, cumin) to the vegetable mixture. Pulse briefly until the meat is fully integrated into a spreadable paste.
5. Hand mix in 0.25 cup chopped parsley. Taste a tiny bit (cook it first if you're cautious) to ensure the salt levels are high enough to stand up to the bread.
6. Divide the risen dough into 8 equal portions. Roll each piece into a smooth ball and let them rest for another 15 minutes until they feel loose and pliable.
7. On a floured surface, roll one dough ball out until you can almost see the grain of the wood through it. It should be roughly 10 inches in diameter.
8. Spread about 3 tablespoons of the lamb mixture over the dough, using your fingers to press it in until it covers the entire surface to the very edge.
9. Slide the flatbread onto a preheated pizza stone (at 500°F/250°C). Bake for 5 to 8 minutes until the edges are charred and the meat is sizzling.
10. Stack the finished lahmacuns on a plate and cover them with a clean towel until they become flexible enough to roll.