Written by McDonald, T. | Date ?th of ? 2022
This is so easy. It is vegan much like a pizza, but on flat bread. Unlike pizza, which has many variations of toppings, lahmacun has one type of topping, which is like bolognaise sauce. Although some people use the oven method, I think that makes it too much like a pizza, so I prefer to stovetop method to keep it a little more different.
- You can wrap it up like a burrito or cut it into slices like a pizza.
- For that little extra, add a couple of teaspoons of vegan red pesto to the sauce.
Makes 1 lahmacun
Time 15 – 20 minutes
- Strong bread flour x 80 g
- Water x 40 ml
- Salt x a pinch
- Tomato x 1 medium
- Tomato purée x 1 tbsp
- Garlic x 1 clove crushed
- Lemon juice from 1/2 a lemon
- Cumin powder x a pinch
- TVP x 20 g
- Chilli pepper x 1/2
For extra topping
- A few slices of onion
- A few pieces of chopped tomatoes
- Small amount of vegan cheese
- A chilli pepper
- Fresh herbs
Step 1 – Make the dough for the flatbread
- Tip the flour into a mixing bowl.
- Add the salt and baking powder.
- Combine with a balloon whisk.
- Add the water a little at a time and mix with a wooden spoon. When you start to get a shaggy dough, stop adding water and use your hands to combine.
- Once you have a ball, transfer to a work surface and need for 1 minute or 2.
- Flatten with your hand and roll out with a rolling pin until you get the desired size and shape.
Step 2 – Make the sauce
- Blend the tomato to a paste then transfer to a bowl.
- Add the lemon juice, garlic, tomato purée, cumin powder and chopped chilli pepper. Combine the ingredients with a spoon.
- Prepare the TVP in the usual way. Add the TVP to the sauce and stir.
Step 3 – Putting it all together
- Pace the flatbread in a frying pan for 45 seconds.
- Turn the bread over and quickly spoon the sauce over the bread. Place the lid on the frying pan and cook for about a minute.
- And the extra toppings and serve.