Lahmacun — Paper-Thin Ground Lamb Flatbreads

Ingredients

• 2 cups bread flour
• 1 tsp instant yeast
• ¾ tsp salt
• ⅔ cup warm water
• 1 tbsp olive oil
• 8 oz Ground Lamb
• 1 small onion, ½ red pepper, and 2 cloves garlic, minced to a pulp
• 1 tbsp tomato paste
• 1 tsp Aleppo pepper
• ½ tsp cumin
• Big handful parsley, plus more for serving
• 1 lemon, in wedges

Method

1. Knead the flour, yeast, salt, water, and oil into a soft dough, 6 minutes, and let it rise until doubled, about 1 hour. Divide into 4 balls and rest them 15 minutes.
2. Put a baking steel or heavy sheet on the top rack and heat the oven as high as it goes, at least 500°F (260°C), for a full 30 minutes. A cool surface is the only way to ruin this.
3. Work the Ground Lamb with the minced vegetables, tomato paste, Aleppo pepper, cumin, chopped parsley, and salt into a wet, spreadable paste — much looser than a meatball mix.
4. Roll each dough ball out paper-thin on a floured peel, then smear the topping right to the edges in the thinnest possible layer. You should almost see dough through it.
5. Bake one at a time 4–5 minutes, until the edges are crisp and the topping has darkened and dried. Pile with fresh parsley, hit with lemon, roll tight, and eat immediately.