Vegetarian Lahmacun

Ingredients

• 600 g flour (Type 405)
• 15 g baking powder
• 150 g water
• 185 g Turkish yogurt (10% fat)
• 10 g salt
• 25 g olive oil
• 50 g flour (for rolling out)
• 8 meat tomatoes
• 3 tbsp tomato paste
• 1 tsp sugar
• 1 tsp salt
• 0.5 tsp pepper
• 0.5 tsp cayenne pepper
• 3 tbsp olive oil
• 1 Red Onion
• 200 g feta
• 1 bunch Coriander
• 1 bunch parsley

Instructions

1. 1.

   Knead all dough ingredients except the flour for rolling out in a stand mixer for 8 minutes. Cover the dough with cling film and let it rest at room temperature for 1 hour.

2. 2.

   Meanwhile, wash the meat tomatoes for the topping. Grate the tomatoes on the rough side of a box grater, discard the skins. Add tomato paste and season with sugar, salt, pepper, cayenne, and olive oil. Set aside the tomato sauce.

3. 3.

   Preheat the oven to 220 °C (fan).

4. 4.

   Peel, halve, and thinly slice the onion. Wash, dry, and roughly chop the herbs.

5. 5.

   Divide the dough into four equal pieces. Dust a work surface with flour and roll each piece out to 5 mm thickness.

6. 6.

   Spread 1/4 of the tomato sauce and onions on each flatbread. Bake two Lahmacun in the preheated oven for 12 minutes until golden brown. Sprinkle crumbled feta over the crisp flatbreads and top with chopped herbs. Serve warm.