Lahmacun - active yeast

Method

• DIRECTIONS FOR THE DOUGH:
• In a small bowl, mix yeast and the sugar.
• Add 1/2 cup of warm water, stir well, and close the lid (or cover with a plate).
• You can leave the bowl on the counter, but I usually put it somewhere warm.
• Warmth accelerates the process and better activates the yeast.
• Activating yeast is important to have a better-rising dough.
• Keep the mixture warm for about 15 minutes without opening the lid.
• When the time is up, you should have a nice foamy liquid.
• Even if you do not, still keep it and make the dough.
• It will still work.
• In a large bowl, combine the remaining 1 cup warm water, flour and the yeast mixture.
• Mix everything well and knead it into a nice, soft, springy dough.
• It should be as soft as your ear lobes.
• Add flour or water as needed.
• A well-kneaded dough will be much easier to work with later.
• Keep this in mind!
• Coat the dough with just a little bit of oil, cover with a damp cloth and leave it to rise in a warm place.
• I usually cover the bowl with the lid and bundle it up nicely to have a good volume dough.
• Give it a rest for around 1 hour before you take it out from the cover.
• When you do take the dough out, make sure it has doubled in size.
• Once the time is up, open up the lid and punch the dough a little.
• Flour the working surface and drop the dough.
• Cut it into pieces smaller than a tennis ball but larger that a golf ball.
• You should have about 10-12 pieces.
• Roll each one and place on the floured surface.
• Cover with a damp cloth and let it stand until your topping is ready (about 20 minutes).
• Turn the oven on and keep it at 420 F.
• DIRECTIONS FOR THE TOPPING:
• Wash the greens well and chop them nicely.
• I usually wash and soak the parsley and the mint in water prior to using them.
• This way, all the dirt remains in the water.
• Cut the onion and garlic in pieces.
• Put the pieces into a chopper and chop until nicely minced.
• Heat the skillet on medium-high heat and melt the butter.
• Add the onion and garlic mixture; saute for about 1 minute.
• Reduce the heat to low, close the lid and simmer for 2 more minutes.
• Take the skillet off the burner and cool the onion mixture.
• Peel the skin off the tomato and cut it to very small pieces.
• A lot of people like to seed the tomatoes.
• I dont like it, since it also removes all the juice from the tomato.
• But if you feel like seeding the tomato, go ahead.
• Have all the ingredients in one big bowl.
• At this point, add chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well.
• I am stressing thisthe ingredients MUST be well mixed!
• The dough is well-rested at this point.
• Take the dough one by one and roll into a round, flat circle or an oval measuring up to 5 mm thick.
• I like my Lahmacuns very thin.
• This way they come out a little crispy.
• My husband likes them much softer, so I make his portion a little thicker but no more than 5-8 mm.
• Some use pizza stones to bake Lahmacuns.
• While it is a good alternative to the original brick ovens, in my opinion, it is not very practical.
• So, I suggest using regular baking sheets.
• Sprinkle some non-fat cooking spray (or just a little oil will work), place the rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) and top up with 2 tablespoons of the ready topping.
• Spread the topping evenly and very thinly.
• I place 2 pieces of doughs in one regular 11x17 size baking sheet.
• If you have bigger sheets and want to use those, you are more than welcome to do so.
• Three baking sheets are enough to keep the whole process going pretty fast.
• Put two baking sheets in the oven at a time.
• The top one usually gets baked faster.
• When you take the ready batch out, rotate the bottom one to the top and place a new batch on the lower rack.
• The oven should remain at 420Fnot too high and not too low.
• Since you are going to be constantly opening the oven, the temperature ideally will stay at about 370F.
• Cooked Lahmacuns are crispy at the ends and softer in the middle.
• Corners usually get nicely tanned.
• Take them off the baking sheet to a wider container and cover with a towel until you are done with every single one of them.
• Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use.
• Pace yourself; the process is a little overwhelming.
• But the end result is worth every minute of your time in the kitchen.
• We really enjoy Lahmacuns rolled around onions, some fresh curly parsley and hand-squeezed lemon juice.
• Step-by-step recipe with pictures can be found at the related blog post link.
• Bon appetit!