Browse 1 recipe collected around flatbreads.
◷ 143 minmedium
Thin, lahmacun-style flatbreads with a juicy lamb, tomato and pepper topping, crisp edges and flexible centres. Finish with sharp sumac onions, parsley and lemon, serving in two freshly baked rounds.
Oct 13Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 72 minutes. Cooking takes 71 minutes. Allow 143 minutes in total. Makes 4 servings. Key ingredients: strong white bread flour, divided: 300 g for the dough and 15 g for dusting, water, instant dried yeast, fine salt for the dough, olive oil for the dough. Equipment: Digital scales, Mixing bowls and a cover for the dough, Rolling pin, Two heavy baking trays, each with at least 30 × 30 cm usable surface, fitting on separate oven shelves, Four sheets of baking parchment rated for at least 230°C, Flat board or inverted cold tray for transferring flatbreads, Wire rack, Oven gloves, Thin-tip food thermometer suitable for a shallow layer of mince, Knife and chopping board.
Kitchen tip: The schedule assumes a 60-minute rise and two trays. Extend it if the dough has not roughly doubled or the lamb needs more cooking.