Etli Ekmek

Preparation

1. 01

   Step 01

   Add the flour, salt, sugar and dried yeast to a large bowl and mix together. Gradually add the lukewarm water and olive oil, kneading for 8–10 minutes until you have a soft, non-sticky dough.

2. 02

   Step 02

   Cover the dough with a damp cloth and leave to rest at room temperature for 30 minutes.

3. 03

   Step 03

   Meanwhile, place the minced meat, finely chopped onion, grated tomato, finely chopped green pepper, tomato purée, chilli flakes, black pepper, salt and chopped parsley in a bowl and knead thoroughly to form a homogeneous filling.

4. 04

   Step 04

   Divide the rested dough into 4 equal balls. On a floured worktop, roll each ball out thinly into an oval shape (approximately 25–30 cm long and 12–15 cm wide) using a rolling pin.

5. 05

   Step 05

   Spread the minced meat filling thinly over the rolled-out dough, leaving a border of approximately 1 cm around the edges.

6. 06

   250°C oven, top and bottom heat

   Preheat the oven to 250°C. Place the etli ekmek on a baking tray lined with baking parchment or on a preheated baking stone. Bake for 8–10 minutes until the edges are golden and crisp.

7. 07

   Step 07

   Brush the baked etli ekmek with butter and serve hot with a lemon wedge.