Ingredients
500g Strong white bread flour
10g Fast action yeast
Sprinkling Corn Flour
2 Tomato
2 Green Chilli
4 Chopped Spring Onions
Bunch Parsley
250g Ground Beef
2 tsp Chilli Flakes
Pinch Ground Cumin
1 tsp Allspice
2 tablespoons Olive Oil
1/2 Lemon
1 Red Onions
Preparation
- step 1 Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast.
- Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.
- Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer.
- step 2 Use your hands to mix in 250ml more water along with 1 tsp salt and knead the dough for about 10 mins until elastic and no longer sticky.
- Add a little more flour if you need to.
- Cover and leave to rise again in a warm place for 30 mins until doubled in size.
- step 3 Heat the oven to as high as it will go (about 240C/220C fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal.
- step 4 Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins.
- Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.
- step 5 Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse.
- Cut lengthwise into fine strips, then crosswise into fine dice.
- step 6 Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and mix well.
- step 7 Take the dough and knead it briefly, then divide into four pieces and shape each into a ball.
- Roll each ball into a thin circle, place on the prepared baking trays.
- Spread with a thin layer of the meat mixture.
- step 8 Bake each flatbread for 10-15 mins until the edges begin to darken.
- After removing from the oven, sprinkle the lahmacun with the roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon juice.
- Serve straightaway.
Adapted from TheMealDB.