Lahmacun Turkish Flatbread

• Flatbread:
• 1/4 oz active dry yeast
• 1 tsp sugar
• 2 cups flour
• 11/2 tsp kosher salt
• Topping:
• RawSpiceBaras Baharat Spices
• 1a4 cup extra-virgin olive oil
• 3 tbsp. tomato paste
• 3 oz. ground lamb
• 2 cloves garlic, minced
• 1 plum tomato, grated
• 1 small onion, grated
• Kosher salt to taste

1. Form Flatbread
2. 1. Combine yeast, sugar and 3/4 cup boiled water in a bowl, let it sit until foamy, about 5-7 minutes.
3. 2. Combine flour and salt separately, fold in the yeast mixture, and knead until soft, smooth dough ball forms. Cover the dough in a bowl with plastic wrap and let it rise for about an hour.
4. 3. Punch down dough, divide into 4 portions, and form them into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed.
5. Create Sauce
6. 1. In a large bowl, combine oil and tomato paste with the Baharat blend packet. Add in lamb, garlic, tomatoes, onions, and season with salt (optional).
7. Add Toppings
8. 1. Preheat oven to 475Au0b0, use a pizza stone in bottom third of oven.
9. 2. Roll out each dough ball fairly thin, into a 10a disk. Transfer dough to a parchment paper, spoon about 4 tablespoons of topping onto dough, spread evenly with your fingers.
10. 3. Bake until the crust is golden brown and topping is cooked, between 6-10 minutes, depending on the thickness of your crust and topping layer.

flatbread, active dry yeast, sugar, flour, kosher salt, topping, extravirgin olive oil, tomato paste, ground lamb, garlic, tomato, onion, kosher salt

Taken from www.epicurious.com/recipes/member/views/lahmacun-turkish-flatbread-58395020 (may not work)