Ingredients
- All-purpose flour – 3 cups
- Warm water – 1 cup
- Instant yeast – 1 teaspoon
- Salt – 1 teaspoon
- Olive oil – 3 tablespoons
- Ground beef – 300 grams
- Tomatoes – 2 medium, finely chopped
- Onion – 1 small, finely minced
- Garlic – 2 cloves, minced
- Parsley – 1 cup, chopped
- Red pepper paste – 2 tablespoons
- Paprika – 1 teaspoon
- Cumin – 1 teaspoon
Instructions
- Preheat the oven to 475°F (245°C) and prepare baking trays with a light coating of olive oil.
- In a large bowl, mix flour, yeast, salt, warm water, and olive oil until a soft dough forms. Knead briefly, cover, and let rest for 30 minutes.
- In another bowl, combine ground beef, tomatoes, onion, garlic, parsley, red pepper paste, paprika, cumin, and a pinch of salt until evenly mixed.
- Divide the dough into small balls and roll each one very thin on a lightly floured surface.
- Spread a thin, even layer of the meat mixture over each rolled dough.
- Place on the prepared trays and bake for 6 to 8 minutes until the edges are lightly crisp and the topping is cooked.
- Remove from the oven, let rest briefly, then serve warm.
Notes
- Keep the topping layer thin to avoid sogginess.
- Bake one tray at a time for even heat.
- Adjust spice levels to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 45 mg
Keywords: homemade lahmacun, flatbread with meat, Middle Eastern flatbread, oven baked flatbread, savory flatbread