Turkish flatbread

Turkish flatbread

13 ratings

Deniz, food blogger and cookbook author

fructopia.de/

„I love when people cook my recipes and are surprised how good they taste without wheat and with low-fructose ingredients!“

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g
spelt flour (type 1050)
1 tbsp
olive oil
100 ml
water (lukewarm)
2
tomatoes
½ bunch
flat leaf parsley (divided)
400 g
minced lamb
4 tbsp
tomato paste
2 tbsp
garlic oil
¼ tsp
dried wild garlic
1 tsp
crushed chili flakes
½ tsp
cumin
1
lemon (juice) for garnish
½ tsp
sumac for garnish
spelt flour for dusting
salt
pepper
Metric
Imperial
  • 200 g spelt flour (type 1050)
  • 1 tbsp olive oil
  • 100 ml water (lukewarm)
  • 2  tomatoes
  • ½ bunch flat leaf parsley (divided)
  • 400 g minced lamb
  • 4 tbsp tomato paste
  • 2 tbsp garlic oil
  • ¼ tsp dried wild garlic
  • 1 tsp crushed chili flakes
  • ½ tsp cumin
  • 1  lemon (juice) for garnish
  • ½ tsp sumac for garnish
  • spelt flour for dusting
  • salt
  • pepper

Utensils

  • oven
  • sieve
  • 2 large bowls
  • parchment paper
  • cutting board
  • knife
  • paper towel
  • heatproof bowl
  • rolling pin
  • baking sheet or pizza stone

Enjoy with

Ayran
This yogurt-based drink is a staple in Turkey and goes well with the spicy and aromatic pizza toppings.

Nutrition per serving

Cal
366
Protein
23g
Fat
18g
Carb
26g

Step 1/7

Preheat oven to its hottest setting (230°C - 300°C/450°F - 475°F) and put a pizza stone or a baking sheet inside to preheat. In a large bowl, sift spelt flour together with salt and gradually add lukewarm water and olive oil. Knead dough well for approx. 5 min., until soft and elastic.
  • 200 spelt flour (type 1050)
  • 100 ml water (lukewarm)
  • 1 tbsp olive oil
  • salt
  • oven
  • sieve
  • large bowl
  • baking sheet or pizza stone

Preheat oven to its hottest setting (230°C - 300°C/450°F - 475°F) and put a pizza stone or a baking sheet inside to preheat. In a large bowl, sift spelt flour together with salt and gradually add lukewarm water and olive oil. Knead dough well for approx. 5 min., until soft and elastic.

Step 2/7

Portion into dough balls about the size of a tennis ball, cover with a wet paper towel and leave for about 10 min. to rest.
  • paper towel

Portion into dough balls about the size of a tennis ball, cover with a wet paper towel and leave for about 10 min. to rest.

Step 3/7

Put tomatoes in a heatproof bowl and pour hot water over to cover. Leave for approx. 30. sec., then cool rapidly in an ice bath before peeling.
  • 2 tomatoes
  • cutting board
  • knife
  • heatproof bowl

Put tomatoes in a heatproof bowl and pour hot water over to cover. Leave for approx. 30. sec., then cool rapidly in an ice bath before peeling.

Step 4/7

Finely chop flat leave parsley. Set half of it aside for garnish. In a large bowl, mix together minced lamb, diced tomatoes, half of the chopped parsley, tomato paste, dried wild garlic, garlic oil, crushed chili flakes, and cumin. Season with salt and pepper
  • ½ bunch flat leaf parsley
  • 400 minced lamb
  • 4 tbsp tomato paste
  • 2 tbsp garlic oil
  • ¼ tsp dried wild garlic
  • 1 tsp crushed chili flakes
  • ½ tsp cumin
  • salt
  • pepper
  • large bowl

Finely chop flat leave parsley. Set half of it aside for garnish. In a large bowl, mix together minced lamb, diced tomatoes, half of the chopped parsley, tomato paste, dried wild garlic, garlic oil, crushed chili flakes, and cumin. Season with salt and pepper

Step 5/7

On a well-floured surface, roll your dough balls into large rounds, about 1/2 cm-/1/4 inch-thick. Transfer to parchment paper.
  • spelt flour for dusting
  • parchment paper
  • rolling pin

On a well-floured surface, roll your dough balls into large rounds, about 1/2 cm-/1/4 inch-thick. Transfer to parchment paper.

Step 6/7

Spread the lamb mixture thinly on top of the dough and press down gently with your fingertips. Transfer pizza with parchment paper into the oven, carefully pulling it onto the hot baking sheet. Bake for approx. 5 – 8 min. or until slightly bubbly and brown at the edges. Repeat to use up the rest of the dough and topping.
  • oven

Spread the lamb mixture thinly on top of the dough and press down gently with your fingertips. Transfer pizza with parchment paper into the oven, carefully pulling it onto the hot baking sheet. Bake for approx. 5 – 8 min. or until slightly bubbly and brown at the edges. Repeat to use up the rest of the dough and topping.

Step 7/7

Sprinkle with parsley. If desired, add lemon juice and sumac to taste. Roll up and enjoy!
  • 1 lemon (juice) for garnish
  • ½ tsp sumac for garnish

Sprinkle with parsley. If desired, add lemon juice and sumac to taste. Roll up and enjoy!