Turkish Lahmacun Recipe

Turkish Lahmacun

INGREDIENTS

• 330 g white bread flour (a little more than 2 cups)
• 1 teaspoon instant yeast (or active dry yeast)
• 1.5 tsp salt
• 200 ml of warm water
• 1 tablespoon olive oil

Minced Meat Ingredients

• 350 g fat ground beef
• 1 large onion
• 3-4 cloves of garlic
• 1/2 bunch parsley
• 2 tomatoes
• 1 bell pepper
• 1 tablespoon red pepper paste
• 1 tablespoon tomato paste
• 1 teaspoon red pepper
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin

COOKING
Discount the flour into a container. We blend, add yeast and salt. We put olive oil into warm water. Open the form in the middle of the pool water blends into the're döküyoruz.heps.
  Benches and unlayıp our hands until a soft dough is elastic and are squeezing (10-15 min)
  Lubricate the inside of the container transfer the dough off the top of our overall're resting until doubled (30-45 minutes)

Take the dough to a floured countertop we divide into equal parts. (I've done my dough came out about 75 g of 6 parts)

Each piece in a very subtle manner, we open with a roller (to tear, no matter how thin you can get better results if you open it up. Because it swells during cooking light up)
  We have opened into the dough, rolling out mortar with our hands, pressing evenly. (Minced meat while it is emitting light in free space can accommodate dough, stuffing too tightly)
  At the maximum temperature of the oven grill section are opening up.
  We heat our Teflon pans (I've used the biggest size crepe pan)
  Pizza cook until lightly browned six are put into. Then we put the grill section. (Cover light will remain open)
  Aside from a slight blush on doubling immediately remove the towels are obscure ..

Note: When cooking on the grill lahmacun continuously check the combustion of matter. You know your own ground beef and a bit troublesome, but believe it's worth it to make your own dough. (Bon appétit)