Turkish Etli Ekmek: Crispy One-Meter Flatbread Step-by-step instructions

Before you start

Before starting, ensure the pizza stone is in the oven and preheating. The oven needs at least 30 minutes to reach 520°F, so turn it on first. Prepare all ingredients: grate the onion and drain it, dice the tomatoes, mince the green peppers, and measure the spices.

Make the dough and let it rest while you mix the topping. Have a wooden peel or a flat baking sheet ready for launching the flatbread. If using a baking sheet instead of a peel, line it with parchment paper to prevent sticking.

Instructions

Dough and Topping

1. 1Make the dough
   In a large bowl, combine the bread flour, water, and salt. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Shape into a ball, cover with a damp towel, and let rest for 30 minutes.
   Look for The dough should be smooth and spring back when pressed with a finger.
   Tip If the dough is too sticky, add a little more flour. If too dry, add a teaspoon of water at a time.
2. 2Prepare the topping
   In a separate bowl, combine the ground beef and lamb, grated onion, diced tomatoes, minced green peppers, pepper paste, salt, and black pepper. Use your hands to knead the mixture until everything is well combined and the mixture becomes soft and spreadable. The tomatoes and onion should release enough moisture to create a paste-like consistency.
   Look for The topping should be moist and hold together when pressed.
   Tip Draining the grated onion removes excess water, preventing the flatbread from becoming soggy.

The dough should be smooth, elastic, and rested. The topping should be a cohesive, spreadable paste with a vibrant red color from the pepper paste. The onion should be well drained to avoid excess moisture. Everything should be ready to assemble.

Stretch, Top, and Bake

3. 3Preheat the oven and stone
   Place a pizza stone or baking steel on the lowest rack of the oven. Preheat the oven to 520°F (270°C) for at least 30 minutes. The stone needs to be thoroughly heated to create a blistered, crispy crust.
   Look for The oven should be fully preheated; the stone should be very hot.
   Tip If you don't have a stone, use an inverted heavy baking sheet. Preheat it as well.
4. 4Stretch the dough
   On a lightly floured surface, roll the dough into a rectangle. Then, using your hands, gently stretch it from the center outward into a very thin, long ribbon. The dough should be about 1 meter long and 10-15 cm wide, with a thickness of about 2-3 mm. It should be translucent enough to see your hand through.
   Look for The dough should be paper-thin and even in thickness, without tears.
   Tip Work from the center outward, using the heels of your hands. If the dough springs back, let it rest for 5 minutes.
5. 5Spread the topping
   Transfer the stretched dough onto a floured wooden peel or the back of a baking sheet. Spread the meat mixture evenly over the dough, leaving a small border around the edges. Use a spatula or your fingers to press the topping into a very thin, even layer, reaching all the way to the edges.
   Look for The topping should be paper-thin and cover the entire surface.
   Tip If the topping is too thick, it won't cook through in the short baking time.
6. 6Slide onto the stone
   Give the peel a gentle shake to ensure the dough isn't stuck. Slide the flatbread onto the preheated stone in one swift motion. Bake for 4 minutes, until the crust is blistered, leopard-spotted, and crispy. The edges should be golden brown and the meat cooked through.
   Look for The crust should be golden with dark spots, and the meat sizzling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the flatbread is too long for your oven, shape it into a crescent or make two shorter ones.

The dough is stretched to a translucent thinness, and the topping is spread in an even, paper-thin layer.

The oven is screaming hot, and the flatbread bakes for exactly four minutes, emerging with a blistered, leopard-spotted crust and sizzling meat. The kitchen smells of toasted bread and spiced meat.

Slice and Serve

7. 7Remove and rest
   Using the peel, carefully remove the flatbread from the oven. Transfer it to a cutting board. Let it rest for 2-3 minutes before slicing. This allows the juices to settle and makes slicing easier.
   Look for The flatbread should be crisp and hold its shape.
   Tip Resting also prevents the topping from sliding off when you cut.
8. 8Slice and serve
   Using a sharp chef's knife, slice the flatbread crosswise into strips about 2 inches wide. You should hear a satisfying crunch as you cut. Squeeze fresh lemon juice over the top and sprinkle with parsley leaves. Fold each strip in half and serve hot.
   Look for The slices should be crisp and the meat juicy.
   Tip Serve immediately while still warm and crispy. The flatbread softens as it cools.

The flatbread rests briefly, then is sliced crosswise into strips with a loud crunch. Fresh lemon juice and parsley brighten the rich, savory flavors. The strips are folded and eaten hot, with a satisfying crackle in every bite.

Common mistakes

A common mistake is making the dough too thick. If the dough is thicker than 3 mm, it won't crisp up in the short baking time and will be doughy. Another issue is overloading the topping; a thick layer of meat will not cook through and may make the bread soggy.

Also, be sure to preheat the stone thoroughly; a cold stone will result in a pale, chewy crust. When transferring the flatbread, use a well-floured peel and shake it gently to ensure the dough moves freely before sliding it onto the stone.

How to tell it’s done

The etli ekmek is done when the crust is deeply blistered and leopard-spotted, with charred edges that are dark golden brown. The topping should be sizzling and cooked through, with no pink remaining. The internal temperature of the meat should reach 160°F (71°C).

To test, insert an instant-read thermometer into the thickest part of the topping. The crust should be crisp and shatter when tapped. If the edges are browning too quickly but the center is still pale, the oven may be too hot; reduce the temperature slightly.

• Ground meat: 160°F (71°C) in the thickest part