Steps
- Mix 3g of instant yeast with 250ml of lukewarm water. Leave for 5-10 minutes, until foamy. Mix in 400g of bread flour and 4g of salt.
- Knead on a lightly floured surface for 4-5 minutes, until soft and elastic. Cover and leave warm for about 1 hour, until doubled.
- Pulse 1 large roughly chopped onion, 1 large roughly chopped tomato, 3 roughly chopped Turkish green peppers, and 1 roughly chopped red chili until finely chopped, not puréed.
- Mix with 300g of ground lamb, 2 tablespoons of tomato paste, ½ cup of chopped parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cover and refrigerate.
- Preheat the oven to 475°F / 240°C and line baking sheets with parchment. Divide the dough into 4 balls, cover, and rest for 10 minutes.
- Roll each into a 6 × 14in / 15 × 35cm oval, ¼in / 5mm thick. Spread the filling evenly over the ovals, leaving a ½in / 1.5cm border.
- Fold the long edges inward and pinch the ends together into boats. Transfer to the sheets and bake for about 20 minutes, until golden and the filling reaches 160°F / 71°C.
- Brush the hot crusts with 1 tablespoon of butter and slice.