Turkish Lahmacun from the oven

Ingredients for 8 servings:

• 500 g flour
• 250 ml water, lukewarm
• 1 cube of yeast
• 5 g salt
• 500 g minced beef
• 2 onions, red
• 3 garlic cloves
• 1 bell pepper(s), red
• 3 tbsp ajvar
• 2 tomatoes
• 1 bunch of parsley
• 1 tomato(s)
• ½ cucumber(s)
• 2 tbsp oil
• 2 tbsp lemon juice
• 8 tbsp natural yogurt
• salt and pepper
• chili

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

For the dough, dissolve the yeast in warm water and let it rest for 10 minutes. Add the flour and salt, knead into a smooth dough, and let it rest for one hour. For the topping, wash and roughly chop the tomatoes, bell peppers, and parsley. Peel the onions and garlic and blend them with the chopped onions in a food processor until finely chopped. Mix the ground beef, mixed vegetables, and ajvar and season with the spices. For the salad, wash and roughly dice the cucumber and tomato. Mix with the oil and lemon juice and season with the spices. For the sauce, season the yogurt with the spices. Divide the dough into eight portions and roll out very thinly. Spread 1/8 of the topping on each flatbread. Bake at 250°C for 8-10 minutes, until the edges slowly turn golden brown. Top the flatbreads with the salad, add a tablespoon of yogurt to each flatbread, roll up, and serve. Or, as a variation for the lazy, make a giant flatbread and then cut it up.