Konya Meat Flatbread

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A signature street food from the central Anatolian city of Konya, this long, paper-thin flatbread is slathered with a raw seasoned lamb topping that cooks directly on the dough in a scorching oven. The crisp, blistered base gives way to juicy, fragrant meat with tomatoes and peppers. Wrap pieces around sumac-dressed onions and pickled peppers for an authentic bite.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 740 mgSodium
• 610 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 24 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine salt
• 3 tbsp olive oil
• 1 cup (240 ml) warm water

For the meat topping

• 1 lb (450 g) ground lamb
• 2 medium tomatoes, finely diced
• 1 green bell pepper, finely diced
• 1 small red onion, finely diced
• 3 tbsp tomato paste
• 3 tbsp chopped flat-leaf parsley
• 2 garlic cloves, minced
• 1 tsp ground Aleppo pepper
• 1 tsp ground sumac
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 1/4 tsp ground cumin

For serving

• Sliced red onion tossed with 1 tsp sumac
• Pickled Turkish green peppers
• Lemon wedges
• Crushed dried mint

Directions

1. Combine the flour, yeast, sugar, and salt in a large bowl. Pour in the olive oil and warm water, then mix until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until nearly doubled.
3. Meanwhile, mix the ground lamb with tomatoes, bell pepper, onion, garlic, parsley, tomato paste, Aleppo pepper, sumac, black pepper, salt, and cumin. Stir vigorously for 2 minutes so the mixture becomes slightly sticky and cohesive.
4. Divide the rested dough into 4 equal portions. On a floured surface, roll each piece into a long, very thin oval about 18 x 6 inches, letting it stretch into an elongated tongue shape.
5. Spread one-quarter of the meat mixture evenly over each dough oval in a thin layer, pressing gently so it adheres and leaving a 1/2-inch border around the edges.
6. Preheat the oven to 500°F (260°C) with a baking stone or heavy upside-down sheet pan inside for at least 20 minutes.
7. Slide each topped flatbread onto the hot surface and bake for 12 to 15 minutes, until the dough edges are deeply golden and crisp and the meat is fully cooked through with no pink remaining.
8. Brush the hot crusts lightly with melted butter, slice crosswise into wide pieces, and serve immediately with sumac onions, pickled peppers, lemon, and a sprinkle of dried mint.

Cook’s Notes

• Roll the dough as thin as you can manage – almost translucent at the edges – for the authentic shatteringly crisp crust Konya is famous for.
• The meat topping goes on raw; it cooks from the dough's moisture and the oven's fierce heat, sealing flavor into the bread.
• A baking stone or preheated heavy steel sheet is essential for the charred, blistered bottom; a thin cookie sheet will not get hot enough.
• Use ground lamb with about 15% fat for the juiciest result; very lean lamb dries out on the bread.
• Eat the flatbread within minutes of leaving the oven so the crust stays crisp and the topping remains juicy.

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