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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare the Filling
In a large mixing bowl, combine ground beef, chopped parsley, bell pepper, tomato, minced garlic, tomato paste, paprika, cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Assembly and Cooking
- 6
Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- 7
Roll Out the Dough
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a thin circle, about 10 inches in diameter.
- 8
Add the Topping
Spread a thin layer of the meat filling evenly over each rolled-out dough circle, leaving a small border around the edge.
- 9
Bake the Lahmacun
Place the topped dough on a baking sheet or directly on the hot pizza stone. Bake for about 10-12 minutes, or until the edges are crispy and the meat is cooked through.
- 10