Turkish Spicy Meat-Filled Flatbread

Preparation

1. Step 1

   Prepare a hot fire (475°F) in a wood-fired oven.

   Step 2

   To make the dough, sprinkle the yeast over 1/4 cup warm water in a small bowl and stir to dissolve the yeast. Let stand until foamy, about 5 minutes. Combine the flour and salt in a large bowl. Drizzle in the olive oil and combine using your hands or a stand mixer. Add the yeast mixture plus the remaining water. Knead for 5 minutes using a dough hook or by hand on a floured board (adding flour if needed when kneading by hand) until the dough is smooth and elastic, 5 to 7 minutes. Place the dough in an oiled bowl and turn to coat it with oil. Cover with a damp towel or plastic wrap and let rise in a warm place for 30 minutes, until doubled in size.

   Step 3

   To make the filling, toss the olive oil, onion, and eggplant together and sprinkle with salt. Spread on a baking sheet. Place on the floor of the oven and cook until the eggplant is soft, about 7 minutes. Stir in the 1/2 teaspoon salt. In a small cast-iron skillet in the oven, sauté the lamb in a small amount of olive oil and cook until brown, about 5 minutes. Discard any fat. Remove from the heat and stir in the pomegranate molasses, tomato, spices, and pine nuts. Add lemon juice to taste.

   Step 4

   Divide the dough into 4 equal pieces on a floured board and roll into balls. Flatten each ball into a 5-inch disk. Stretch the dough into a thin disk about 6 inches across. Place on a parchment-lined baking sheet. Place one-fourth of the meat filling in the center of each disk and spread to about 1 1/2 inches from the edge. In 4 to 5 increments, fold the dough up toward the center to contain the filling. Lightly brush with olive oil and lightly dust with salt.

   Step 5

   Place the baking sheet in the oven and bake for 12 to 15 minutes, or until beautifully golden. Let cool for 5 minutes, then serve hot.