# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 tsp active dry yeast
03 - 1 tsp sugar
04 - 1/2 tsp salt
05 - 3/4 cup lukewarm water
06 - 1 tbsp olive oil
→ Lamb Topping
07 - 300 g ground lamb
08 - 1 small onion, finely chopped
09 - 2 garlic cloves, minced
10 - 1 medium tomato, finely chopped
11 - 1/2 red bell pepper, finely chopped
12 - 2 tbsp tomato paste
13 - 2 tbsp chopped fresh parsley
14 - 1 tsp ground cumin
15 - 1 tsp paprika
16 - 1 tsp ground sumac
17 - 1/2 tsp chili flakes (optional)
18 - Salt and black pepper, to taste
19 - 1 tbsp olive oil
→ To Serve
20 - Lemon wedges
21 - Fresh parsley leaves
22 - Sliced red onions sprinkled with sumac
# Steps:
01 - In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center, add the lukewarm water and olive oil. Mix until combined, then knead for 8-10 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
02 - In a skillet over medium heat, warm the olive oil. Add the onion and garlic, and sauté until softened. Add the ground lamb and cook, breaking it up, until browned. Incorporate the bell pepper, tomato, and tomato paste. Cook for an additional 2-3 minutes.
03 - Stir in the parsley, cumin, paprika, sumac, chili flakes, salt, and pepper. Cook for another 2 minutes, then remove from heat and allow to cool slightly.
04 - Preheat the oven to 475°F (250°C) or as hot as possible. Place a baking stone or inverted baking tray inside to heat.
05 - Divide the risen dough into 4 equal balls. On a floured surface, roll each ball into a very thin oval or round shape, approximately 10 inches (25 cm) in diameter.
06 - Place the rolled dough on a piece of parchment paper. Spread a thin layer of the lamb topping evenly to the edges.
07 - Carefully slide the prepared dough onto the hot tray or stone. Bake for 6-8 minutes, until the edges are golden and crisp.
08 - Repeat the process with the remaining dough and topping. Serve hot, garnished with fresh parsley, sliced onions sprinkled with sumac, and lemon wedges.
