Long, thin flatbread spread edge to edge with a beef and tomato topping and baked in a very hot oven. A Konya-style street favorite, eaten sliced into strips.
Ingredients
Instructions
- 1
Mix the flour, yeast and 8 g of the salt. Add the lukewarm water and olive oil and knead for 10 minutes until smooth and elastic. Cover and leave in a warm place for 1 hour until doubled.
- 2
Very finely chop the onion, tomato, peppers and parsley; drain off the excess tomato juice.
- 3
Knead the beef with the chopped vegetables, black pepper and the remaining 5 g salt for 3-4 minutes.
- 4
Preheat the oven to its highest setting (250-270 °C). Divide the dough into 4 equal balls and rest for 10 minutes.
- 5
On a floured surface, roll each ball into a thin strip about 50 cm long and 15 cm wide; transfer to a parchment-lined tray.
- 6
Spread a quarter of the topping in a thin layer right to the edges and press it in with your fingers.
- 7
Bake on the lowest rack for 8-10 minutes until the edges are browned and the topping is cooked. Slice while hot and serve.
Nutrition
Per serving
| Calories | 753 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 101 g |
| Fat | 24 g |
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