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Vegan grilled lahmacun inspired flatbreads

Tuck your teeth into this delicious Turkish pizza made using Fry's Polony slicing sausage

Yields1 ServingCategoryDifficultyIntermediate
Prep Time30 minsCook Time30 minsTotal Time1 hr

For the flatbread:
 2 cups of white flour
 1/2 teaspoon of salt
 1/2 tablespoon of yeast
 1/2 tablespoon of olive oil
 1/2 cup of warm water
For the toppings:
 1 red pepper, diced finely
 1 onion, diced finely
 1 tomato, diced finely
 2 garlic cloves, diced finely
 small handful of fresh parsley, diced finely
 1 tablespoon of olive oil
 1 teaspoon of tomato paste
 1 teaspoon of paprika
 1/2 teaspoon of red pepper flakes
 salt and pepper
For serving:
 1 lemon
 parsley

Method

1

Start by making your flat bread. Mix the flour and yeast together. Then add in the salt. Mix the oil in until distributed. Lastly add in your water splash by splash until the dough starts to come together.

2

Knead your dough for 3-5 minutes and then set it aside to rise for an hour.

3

Whilst your dough is rising, prepare your toppings. In a large pan, fry your slicing sausage for 1-2 minutes and then add in your pepper, garlic, tomatoes, onion, olive oil, and all of your spices. Saute until everything is soft but not browned, approximately 7-9 minutes. Then stir in your parsley. Set your toppings aside to cool and let the flavours come together whilst your dough continues to rise.

4

Once your dough has risen, knock it back and divide it into several smaller round balls. This recipe makes approximately 6 balls.

5

Roll or stretch each ball out into a flat bread shape.

6

Place your flatbreads on your heated bbq. Grill for approximate 5 minutes on each side. Turn them frequently to check that they aren’t burning. Remove them from the bbq when the dough is cooked through and the flatbreads are gently browned.

7

Spread a bit of topping onto each flatbread.

8

Place them on the grill and cook for about 5 further minutes (with the grill lid on).

9

Top them with more fresh parsley and a squeeze of lemon juice and enjoy!

Ingredients

For the flatbread:
 2 cups of white flour
 1/2 teaspoon of salt
 1/2 tablespoon of yeast
 1/2 tablespoon of olive oil
 1/2 cup of warm water
For the toppings:
 1 red pepper, diced finely
 1 onion, diced finely
 1 tomato, diced finely
 2 garlic cloves, diced finely
 small handful of fresh parsley, diced finely
 1 tablespoon of olive oil
 1 teaspoon of tomato paste
 1 teaspoon of paprika
 1/2 teaspoon of red pepper flakes
 salt and pepper
For serving:
 1 lemon
 parsley

Directions

1

Start by making your flat bread. Mix the flour and yeast together. Then add in the salt. Mix the oil in until distributed. Lastly add in your water splash by splash until the dough starts to come together.

2

Knead your dough for 3-5 minutes and then set it aside to rise for an hour.

3

Whilst your dough is rising, prepare your toppings. In a large pan, fry your slicing sausage for 1-2 minutes and then add in your pepper, garlic, tomatoes, onion, olive oil, and all of your spices. Saute until everything is soft but not browned, approximately 7-9 minutes. Then stir in your parsley. Set your toppings aside to cool and let the flavours come together whilst your dough continues to rise.

4

Once your dough has risen, knock it back and divide it into several smaller round balls. This recipe makes approximately 6 balls.

5

Roll or stretch each ball out into a flat bread shape.

6

Place your flatbreads on your heated bbq. Grill for approximate 5 minutes on each side. Turn them frequently to check that they aren’t burning. Remove them from the bbq when the dough is cooked through and the flatbreads are gently browned.

7

Spread a bit of topping onto each flatbread.

8

Place them on the grill and cook for about 5 further minutes (with the grill lid on).

9

Top them with more fresh parsley and a squeeze of lemon juice and enjoy!

Vegan grilled lahmacun inspired flatbreads

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