Lamb lahmacun

Ingredients

For 6 people

• 3 cups bread flour
• 2 1/4 tsp instant yeast
• 1 tsp granulated sugar
• 1 1/2 tsp kosher salt
• 3/4 cup warm water
• 3 tbsp olive oil
• 12 oz ground lamb
• 4 oz yellow onion, finely grated
• 3 oz tomato, finely grated and lightly squeezed
• 2 tbsp tomato paste
• 2 tbsp chopped flat-leaf parsley
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp Aleppo pepper
• 1/2 tsp black pepper
• 1 lemon, cut into 6 wedges

Method

1. Mix and knead the doughIn a large bowl, combine 3 cups bread flour, 2 1/4 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp kosher salt. Add 3/4 cup warm water and 1 tbsp olive oil, then stir until a shaggy dough forms. Knead by hand on a lightly floured counter for 8 to 10 minutes, or with a stand mixer on medium-low for about 6 minutes, until smooth and elastic. The dough should feel soft but not sticky; add only a dusting of flour if needed.
2. Let the dough riseShape the dough into a ball, place it in a lightly oiled bowl, and cover. Let it rise at room temperature for about 60 minutes, until visibly puffed and about doubled in volume. If your kitchen is cool, give it the full hour rather than rushing it; a relaxed dough rolls thinner and bakes more evenly.
3. Make the lamb toppingWhile the dough rises, combine 12 oz ground lamb, 4 oz finely grated onion, 3 oz finely grated and lightly squeezed tomato, 2 tbsp tomato paste, 2 tbsp chopped flat-leaf parsley, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp Aleppo pepper, 1/2 tsp black pepper, and 1/2 tsp kosher salt in a bowl. Mix with a fork or your hands until the mixture looks cohesive and spreadable. It should be loose enough to smear in a thin layer; if the tomato releases a lot of liquid, press out a spoonful or two so the topping does not puddle on the dough.
4. Divide and shape the roundsHeat the oven to 475 F with an inverted sheet pan or pizza stone inside. Line a second sheet pan with parchment. Punch down the dough and divide it into 6 equal pieces. Roll each piece into a 7 to 8 inch circle on a lightly floured surface. Transfer the rounds to the parchment-lined pan, spacing them so they do not touch.
5. Spread the topping thinlyUse about 1/6 of the lamb mixture for each round and spread it almost to the edge in a very thin, even layer, leaving only a narrow 1/4 inch border. Press gently so the topping adheres without tearing the dough. Brush or drizzle the exposed border with the remaining 2 tbsp olive oil for better browning and crisp edges.
6. Bake until browned and setSlide the parchment with the lahmacun onto the hot inverted sheet pan or stone and bake for 11 to 13 minutes, rotating once if your oven has hot spots. The bread should be browned at the edges, the lamb fully cooked, and the surface set with a few darker spots. The topping must reach 160 F in the center. If the center looks pale, give it 1 to 2 extra minutes; if the edges darken too fast, move the pan down one rack.
7. Serve hot with lemonTransfer the lahmacun to a board and let them rest for 2 minutes so the surface firms slightly. Serve immediately with lemon wedges for squeezing over the top. Roll or fold each piece before eating.