There is a new (old now, its been 4 months) Deli in our neck of the woods that we obsessed about for a while. Eclectic interiors and great food. We had a Turkish style flat bread pizza that I was quite impressed with. Crisp at the bottom, thin crust and with options for versatile fillings, this was one dish that I knew I would try making at home.
I’m a big fan of flat breads for their versatility. Give me rotis, I’ll make it into a Tortilla wrap :) or a Kathi Roll or a Quesadilla or at-least an Anda Roti Flat breads have so much more potential than just languishing about as a roti IMO.
The day I decided to make the Lahmaksun, apparently that’s what it is called, I was running late to serve dinner and instead of making a yeasted dough, I used baking powder to give the dough some fluffiness. It all came together quite easily and I baked it on a hot tava, although the original does better in a really hot pizza oven.
There are four elements (although I am pretty sure they are far from authentic) to this Turkish pizza that made it an easy weeknight dinner
- Dough made with baking powder instead of yeast
- Frozen pasta sauce I had on hand
- Caramelised onions which really elevate the flavours
- Use of any spicy dry sabzi to top it
I topped a couple with a dry chicken mince, and another couple with a dry aloo sabzi that I had. Both turned out fabulous. Since these have a fancy braided border, they make for great party food either as appetizers or as a main course.
Turkish Flatbread Pizza with Chicken Mince and Caramelised Onion (Makes 4)
To make the flatbread
1 ½ Cups Wholewheat flour
½ teaspoon Salt
½ teaspoon Baking powder
½ teaspoon oil
Water to knead the dough.
Add the salt and baking powder to the flour and mix, add the water and make a soft dough just like for chapati. Apply the oil and set it aside for 30 minutes.
Make 4 equal parts of the dough and roll it on a lightly floured surface like a roti into a 7 inch diameter circle. It should be about 1/4 of an inch thick, similar to a paratha.
Using your index fingers, twist the edges of the dough circle to form a rope pattern, you can also use the tines of a fork to make the border. Seal the bottom and top by twisting. Prick all over with a fork and repeat with the rest of the dough.
Heat a tava to medium hot and cook the flatbreads on medium heat, turning a couple of times till brown spots appear all over and the bread is cooked. Place between soft cloth to keep warm while you make the topping.
For the topping
¼ cup pasta sauce (can use store bought)
¼ cup caramelised onions
Fresh Coriander sprigs
1 cup spicy chicken mince (recipe follows) or a dry sabzi such as potato, green onion, cauliflower etc. Avoid using a south Indian style poriyal.
Heat the flatbread on a griddle to warm them. Place 1 tablespoon of pasta sauce onto the bread and spread. Top with the chicken mince, top with the caramelised onions and serve with some fresh coriander.
Spicy Chicken Mince
250 grams Chicken mince
1 medium onion finely sliced
1-2 green chillies chopped finely
¼ cup fresh coriander leaves
½ teaspoon ginger and garlic paste
¼ teaspoon cumin powder
2 tablespoons oil
salt and pepper to taste
Heat oil in a pan, wash the mince and set aside.
Add the onions and green chillies to the hot oil and saute till they are just turning golden brown. Add the ginger garlic and saute for a minute.
Add the Chicken mince and saute till the colour changes to opaque.
Add the salt, pepper, cumin and coriander leaves, mix well, cover and cook on a low flame for 10-12 minutes or till the mince is turning a light shade of brown. Turn off and cool.