Who doesn't love pizza? But your same old order can get boring after a while, right? So like you all, I'm looking for new recipes to try out on my family. So over the last few weeks we have been trying some flat breads, doughs and toppings. And this one was a huge hit, so I wanted to make you didn't miss out on this recipe too!
The recipe is super simple and doesn't require an insane amount of work. But it is so worth it in the end. You will love this recipe.
Preparation Time 20 minutes plus 1 hour rise time
Cook Time 15 minutes
Makes 4 flatbreads
Ingredients
3/4 cup warm water- divided
1 teaspoon sugar
1/2 tablespoon instant yeast
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vegetable oil
Meat Filling
250 grams minced meat
1 medium onion- chopped
2 tomatoes- chopped
3 tablespoons tomato paste
4 cloves garlic
2 tabelspoons butter
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1/2 tablespoon paprika
1/2 cup fresh coriander
To serve
1 tomato- sliced
1 onion- sliced
handful of mint- torn
olive oil- for drizzling
Instructions
Combine 1/2 cup warm water, sugar and the yeast in a bowl. Mix well and set it aside for 10 minutes.
Combine the flour and salt in a bowl and mix well.
Add the risen yeast mixture and mix with your hands. Slowly add 1/4 cup more water and mix well until a dough forms. Brush with the vegetable oil. Cover and let the dough rise in a warm place for 1 hour.
For the meat filling: combine the meat, onion, tomatoes, tomato paste, garlic and butter in a food processor. Grind until well combined. Turn out the mixture into a bowl.
Add the salt, pepper, oregano, paprika and the chopped coriander to the meat. Mix with your hands until well combined. DO NOT BLEND THE MIXTURE AT THIS POINT.
Mix the dough and knead until smooth. Cut the dough into 4 pieces.
Preheat the oven to 200c. Line 2 baking trays with parchment paper.
Roll the dough into flat breads. Place onto parchment lined baking trays.
Spread 1/4 of the mixture onto each flat bread. Bake the Lachmacun at 220c for 10-12 minutes until crispy and golden brown.
Top the baked Lachmacun with sliced tomatoes, onions and torn mint. Drizzle with olive oil. Roll up the lachmacun and slice to serve.
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