Vegan Lahmacun with Tomato-Paprika Topping

Ingredients

• 1 packet dry yeast (7 g)
• 1 pinch raw cane sugar
• 6 tbsp Olive oil
• 500 g spelt flour type 630
• 2 tbsp spelt flour type 630 (for handling)
• Salt
• 2 red bell peppers
• 1 red chili pepper
• 5 tomatoes
• 2 Garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp tomato paste (15 g)
• Pepper
• 1 Red Onion
• 1 Spring onion
• 1 yellow tomato
• 100 g pickled bell peppers (jar; drained weight)
• 1 handful parsley
• 1 handful mint
• 1 tsp sumach

Instructions

1. 1.

   For the dough, mix yeast, sugar, 2 tbsp oil and 350 ml lukewarm water, let stand for about 10 minutes. Add flour and 1 tsp salt, knead by hand on a floured surface for ~8 minutes or with a stand mixer’s dough hook for ~5 minutes until smooth. Cover tightly in a bowl and let rise in a warm place for about 1 hour.

2. 2.

   Preheat a pizza stone in the oven at 250 °C (230 °C fan, gas level 4) for about 40 minutes on the lowest rack; alternatively preheat a baking tray on the lower rack for ~30 minutes.

3. 3.

   Meanwhile, peel and dice peppers, chili, and 3 tomatoes. Peel garlic and finely mince. Roughly puree the vegetables with cumin, coriander, and tomato paste in a blender. Season the purée with salt and pepper.

4. 4.

   For the topping, peel onion. Trim and wash spring onion. Slice both into fine rings. Dice remaining tomatoes into slices or wedges. Cut pickled peppers into strips. Wash herbs, pat dry, remove leaves from stems and chop.

5. 5.

   Divide dough into 8 portions. Roll each into a thin, long oval on a lightly floured surface. Spread tomato sauce over the flatbreads and bake on the hot pizza stone for 5–8 minutes; alternatively place on parchment paper and bake on a tray.

6. 6.

   Carefully lift the Lahmacun with a long spatula. Repeat until all are ready. Just before serving, drizzle prepared topping, sprinkle sumach, and add a few drops of olive oil over each flatbread.