Summary

Ingredients

For the dough:

• 230 g flour
• 1 pinch (s) salt
• 0.25 ¼ cube yeast, fresh
• 150 ml water, lukewarm

For covering:

• 1 onion (s)
• 1 small red pepper
• 3 clove (s) garlic
• 1 can pizza tomatoes
• 2 tablespoon tomato paste
• 1 packet herbs (8-herb mixture), frozen (50 g)
• 120 g tartare
• Garlic salt, (without flavor enhancer)
• Paprika powder, noble sweet
• cumin
• 0.5 ½ cucumber (s)
• 250 g yourt, 1.5%
• 1 tablespoon lemon juice
• salt and pepper
• 0.5 ½ head iceberg lettuce
• 4 small tomato (s)
• 0.5 ½ cucumber (s)
• 0.5 ½ head white cabbage, (use the other half otherwise!)
• 2 teaspoons safflower oil
• 100 ml vegetable stock
• 3 tablespoon apple cider vinegar

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Instructions

1. It is best to prepare the coleslaw first so that it can flow through nicely. To do this, cut the cabbage into fine wedges with the bread machine. Mix the oil with the apple cider vinegar and 100 ml of vegetable broth (made fresh with boiling water and 2 - 3 teaspoons of instant vegetable broth). Add white cabbage wedges and season with salt and pepper.
2. For the dough, mix 220 g of flour (note: save 10 g to roll out!) And mix a pinch of salt. Make a small depression in the middle with a spoon, add the crumbled yeast and stir gently with a little lukewarm water. Cover and let the dough rise in a warm place for about 15 minutes.
3. Then add the rest of the water and knead everything into a smooth dough. Work the dough through well by hand so that air can get into it. It helps the yeast to do its “work”. Then let the dough rise in the covered bowl in a warm and not drafty (!) Place for about 30 minutes. It should have increased significantly during this time.
4. In the meantime, peel the onions and 2 cloves of garlic for the topping and chop them finely or press the garlic through a garlic press. Wash the peppers, cut in half, carefully remove the dividers and cut everything into fine cubes. In a bowl, mix the tartare with the pizza tomatoes, tomato paste, onions, garlic, peppers, herbs and spices well.
5. Line two baking sheets with parchment paper.
6. Divide the dough in half with a knife and roll out each half with a little flour (remaining 10 g) into a thin, elongated flatbread. A flat cake must fit on a baking sheet! It is best to roll the flatbread lightly over the rolling pin after it has been rolled out. So you can easily get it on the baking sheet and simply roll it out again.
7. Now brush each flatbread with half of the topping mixture and put both trays on top of each other (leave a gap!) In the oven. Bake at 220 ° C for 15-20 minutes.
8. For the cacik, cut the cucumber in half and remove the stone. Finely grate one half and stir together with a freshly squeezed clove of garlic, lemon juice and yoghurt. Season to taste with salt and pepper.
9. Wash the tomatoes, cut in half, carefully remove the roots and cut into fine slices together with the other half of the cucumber. Cut the iceberg lettuce into fine strips.
10. When the baking time is over, take the lahmacun out of the oven. Place each on a large pizza plate and top with the coleslaw, cucumber, tomatoes and iceberg lettuce. Finally, spread the cacik on the vegetables with a spoon and serve.
11. Makes you really full and is a huge portion !! Actually enough for 4 people as a small meal.
12. Total: 17.5 P. / 8.75 per serving or 9 P.
13. Total calcium content: 440 mg / per serving 220 mg
14. Total healthy fat: 2 p.