Soft Lahmacun Bread

Put the flour, yeast, and salt in a deep bowl. Mix well. Add the yogurt, mild olive oil, and lukewarm water. Knead for 10-12 minutes.

The dough will be sticky, so add 10 ml of olive oil in another bowl. Add the dough and knead for 1 minute. Cover the dough and let it rise in for 1 hour or until it has doubled in size.

Peel the yellow onion and garlic. Peel the tomato. Coarsely chop the yellow onion, tomato, parsley, and sweet pointed pepper. Put them together with the garlic in a food processor. Mix not too fine.

Put the vegetable mixture in a deep bowl. Add the ground beef, tomato paste, salt, pul biber, red bell pepper powder, black pepper, and olive oil. Mix well.

Place the dough on a floured surface and divide it into 8 pieces (100 g each). Shape into balls.

Roll out the dough into a round sheet (20 cm). Spread the vegetable and meat mixture over the dough and fold it. Spread more of the vegetable and meat mixture on top.

Sprinkle grated mozzarella on top. Let the dough rise for 30 minutes until it has doubled in size.

Place in a preheated oven at 200°C (392°F). Bake for 12-15 minutes or until golden brown. Cover the bread with a clean tea towel as soon as they come out of the oven.