For the dough

330 g white bread flour (slightly more than 2 cups)
1 teaspoon of instant yeast (dry yeast is not, please let us not confuse)
1.5 teaspoon salt
200 ml of warm water
1 tablespoon olive oil

Interior materials

350 g of ground beef
1 large onion
3-4 cloves of garlic
1/2 bunch of parsley
2 tomatoes
1 bell pepper
1 tbsp red pepper paste
1 tablespoon tomato paste
1 teaspoon red pepper powder
1 teaspoon crushed red pepper
1 teaspoon salt
1 tsp black pepper
1 teaspoon cumin

(spice measure to reduce your mouth-you can duplicate)

Flour into a bowl we can eliminate. Yeast and salt we are combining. Warm water, we put the olive oil. Reputation in the middle of the pool in the form of open water into the pour.all we are combining.
Machines and our hands unlayip and elastic dough, knead until we (10-15 min)
Container serve our dough, and our rough on import twice and then resting until we (30-45 min)

Dough to a floured counter and then we divide into equal parts

Each part with a knife, we are opening up in a very thin ( Torn, how thin it is, if you open it until you receive the best results. Because for cooking, light swells, they are)
We opened the dough into the mortar equally with our hands, we're rolling, pressing it. (Minced meat in the dough, spreading light may remain empty fields, meat, a lot of hate)
The oven grill, we are opening the section at the maximum temperature.
Teflon pan we hear of us (I crepe pan, I used the largest size)
Lahmacun to put it under the light cook until golden brown. After the section of the grid, we put.(Cover light will remain open)
The edges of light roasted immediately remove doubles on top of the towel covered.

Note: lahmacun the cooking on the grill while continuously check that the reason that they should not. A little bit tricky, but believe me, you know their own ground beef and your dough, to make this worth the trouble.(Bon Appetit)

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