Lahmacun #shorts

Lahmacun Ingredients - 300g (10.6 oz) plain or AP flour - 5g (0.2 oz) instant yeast - 0.5 tsp sugar - 1 tsp salt - 180ml (3/4 cup) water - 300g (10.6 oz) lamb mince - 2 tomatoes, grated - 1 onion, finely diced - 2 cloves garlic, finely grated - small bunch of parsley, chiffonade - 2 tbsp yoghurt - 1 tsp salt - 1 tsp black pepper - 1 tsp cumin - 1 tsp paprika - lemon and parsley, to serve Method 1. Place the flour, yeast, sugar, and salt into the bowl of a stand mixer (if you don’t have a mixer, just use your hands in a bowl). 2. Add the water and mix on medium for 4-5 minutes or until the dough is smooth. 3. Roll the dough into a ball, place it back into the mixing bowl, and cover with a tea towel. Leave it at room temperature for 1 hour or until it has almost doubled in size. 4. While that’s proofing, prepare the topping by mixing all the other ingredients in a separate bowl. 5. Once the dough is proofed, divide it into 6 even p