Homemade Turkish Lahmacun

Start by mixing the dough - place the milk, water, salt, yeast and olive oil in a bowl and mix.

Slowly start to add the flour 1 cup at a time and start kneading the dough until you have a dough like consistency. If the dough sticks, sprinkle a little flour at a time and knead until it no longer sticks and rolls into a big ball. Place dough in a bowl and cover with a cloth, set aside for 5-10 minutes before use.

Place the onions, parsley, chopped tomatoes, tomato puree and hot pepper paste, Turkish peppers in a food processor and blend until everything is finely chopped and has a paste like consistency.

Cut the dough into equal sized balls, it should give you about 10 lahmacuns.

Start rolling the dough out one at a time and spread 2-3 tablespoons of the mixture thinly across the circular base. Make sure the entire surface is covered evenly and thinly.

Heat a non-stick frying pan with a lid, only brush the base with oil of your choosing, place the lahmacun one at a time and place the lid on, allow to cook on medium heat until you start to see bubbles. Remove the lid and allow to cook for another 2-3 minutes. Check the base of the dough as long as this is cooked and it has taken colour then it is ready to serve.

Enjoy warm with fresh herbs, spring onions and a drizzle of lemon.