Turkish pizza or “Lahmacun” is a pita bread, vegan and gluten free, stuffed with beef or lamb, tomatoes and onions.My interpretation of this dish focuses mainly on pita bread, the technique and the consistency of the dough are different from traditional yeast dough, and I modified the ingredients and add the carrots and cauliflower. Cauliflower unfortunately is not loved by all, this pizza and a previous recipe the “Indian spicy patty” I believe can increase the admirers of this important and valuable vegetable that belongs to the family of cruciferous vegetables.
Crucifers or brasicacee are useful to prevent a significant amount of noise, here you will find information about their nutritional and medicinal properties.
Ingredients for 12 pita breads 12 cm diameter:
- 128 g cauliflower florets
- 128 g carrots already clean
- 124 g brown rice flour
- 64 g lupine flour or chickpeas
- 253 ml carbonated water
- 30 g extra virgin olive oil
- 4 g active dry yeast or 8 g of fresh yeast
- 6 g salt
- 300 g finely minced beef
- 1 onion
- 3 tomatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon chopped fresh parsley
How to prepare the bread pita
Heat the oven to 250 ° C the pan you will use for baking pita bread.
Cut into small pieces and chop the carrots and cauliflower.
Combine chopped vegetables with flour and mix.
Heat water to 38 ° C.
Dissolve the yeast in half a glass of carbonated water sweetened with honey; mix well and let stand 5 to 10 minutes, covering the glass with plastic wrap and keeping it away from drafts.
Mix the yeast and flour to vegetable mixture, remaining water and 15 ml of oil, after mixing well add salt (the yeast should always be protected from the salt).
The dough will be very soft similar to that of a cake do not knead with hands just mix all the ingredients with a spatula.
Let rest in a bowl, covering with foil for about 2 hours.
This dough does not double as the classic pizza dough, but the rise will be obvious.
Remove from the bowl a spoon and a half of dough for each pita bread, and roll each portion with hands, between a sheet of baking paper slightly oleate and film for foods, forming discs of about 12 cm thick 0.5 cm .
Remove the film from the surface of pita formats, lay the sheet of parchment paper on the baking sheet that has been heated in an oven pre-bake at 250 ° C for about 7 minutes.
Remove the loaves from the oven, let cool and peel off the parchment paper.
How to prepare the filling
Peel the onion and cut into thin slices.
To peel tomatoes, blanch them in boiling water for 1 minute, after making an incision on the top. Remove the peel tomatoes and seeds inside, cut them coarsely.
Fry gently in oil 15 g onions making them soften, add salt sparingly remove from pan and set aside.
Sauté the tomatoes in the same oil onions only to remove water that could leak, salt sparingly remove from pan and keep warm.
In the same oil where we skipped the onions and tomatoes brown the meat seasoned with salt and spices.
Arrange in layers meat, tomatoes, onions on pita bread cooked and bake for 5-6 minutes at 160 ° C.
Remove from oven pizzas and garnish with fresh chopped parsley.