Turkish Mini Lahmacun, One Bite Meat Flatbreads from Tarsus

Ingredients
Topping:
• 500 g lamb meat / %60 hand minced %40 ground lamb, medium fat
• 100 g red or white onion
• 75 g fresh paprika pepper
• 75 g tomatoes (skin peeled)
• 75 g parsley
• 15 g - 3 tsp salt
• 1 tsp paprika powder (optional)
Dough:
• 500 g flour (preferably high protein bread flour)
• 250 ml water
• 8 g dry yeast
• 2 tsp salt

Instructions:
Preparing the Topping:
1. Mince 300 g lamb meat with a big kebab knife with 1 tsp salt, combine with the 200 g ground lamb
2. Transfer the minced lamb into a bowl and let it rest in the fridge for 2 hours or overnight
3. Very finely chop the onion, paprika and the parsley and add into the bowl
4. Peel the skin of the tomatoes and finely dice and add into the bowl
5. Add 2 tsp salt and optionally 1 tsp paprika powder
6. Gently mix with your hands until all the ingredients are combined and the mixture is homogenous
Preparing the Dough:
7. Combine the yeast with 50 ml water and let it sit for 10 minutes for the yeast to activate
8. Add the flour into a bowl, mix with 2 tsp salt and make a well in the middle
9. Add yeast, the remaining water (200 ml) and mix and knead for 10 minutes until smooth
10. Cover and let it rise and proof for 1 hour
11. Roll the dough into long sticks and divide with your hands into walnut size pieces (20 g each)
12. Lightly grease a baking sheet and transfer the small dough balls on to the baking sheet
13. Leave at least 5 cm distance between the doughs
14. With your fingers, press and stretch the dough balls into 8 cm / 3 inch wide round shapes
Assembly & Cooking:
15. Take walnut size pieces from the lamb mixture (20 g) and place on top of the dough
16. Press and gently layer and spread the mixture with your fingers to evenly cover the dough
17. Bake in a pre-heated oven for 10 - 15 mins at 250°C / 480°F until the dough and topping is cooked but not dry.
18. Serve with fresh mint leaves, parsley, lemon wedges and radishes.