Lahmacun (Turkish Thin Flatbread with Spiced Meat Topping)

Instructions

1. For the dough, mix the flour, yeast, salt and sugar, then add the water and oil. Knead for 8 minutes until smooth and soft. Cover and let rise for 1 hour, until doubled.
2. For the topping, drain the chopped onion, pepper and tomato in a sieve, pressing out the liquid. Mix with the meat, garlic, parsley, pastes, spices, salt and oil and knead into a spreadable paste.
3. Heat the oven to 250°C (480°F), or as hot as it will go, with a baking stone or an upside-down heavy baking tray inside for at least 30 minutes.
4. Divide the dough into 8 balls. On a well-floured surface, roll each into a very thin round about 22 cm (8 1/2 inches) wide and 2 mm thick.
5. Spread about 3 heaped tablespoons of topping over each round, right to the edge. Keep the layer thin so the meat cooks in minutes.
6. Bake 2 or 3 at a time on the hot stone or tray for 4 to 6 minutes, until the edges are lightly browned and the meat is cooked. The base should stay pliable, not turn hard like a cracker.
7. Stack the baked lahmacun under a clean towel to keep them soft. Serve warm with lemon, parsley and the sumac onions, and roll each one up to eat.

Tips

• Chop the vegetables very fine, or pulse them in a food processor, then drain them well. A wet topping steams the dough and keeps it from crisping at the edges.
• No pizza stone? Heat a heavy baking tray upside down in the oven and slide the rounds onto it on baking paper. A very hot surface gives the base its light crispness.