In Madrid they call this bread Pizza Turca, though it possibly has more in common with the "pan con tomate" the Spanish devour at breakfast than the better known Turkish minced lamb flatbread lahmacun. A simple spiced garlicky mixture, either plain or tossed with fresh chopped tomatoes, is spread over the dough before baking. After that the flatbread can be wrapped around salad fillings, sometimes layered with grilled lamb or chicken, as a fab vibrant lunch.
about 400g prepared flatbread dough
Spiced tomato topping
20g tomato paste
1 tsp harissa, or more to taste
2 tsp ground cumin
2 tsp ground coriander
¼ onion, finely minced
100g boiling water
20 ml cider vinegar or lemon juice
1 large clove garlic, crushed
½ tsp salt
small handful chopped mint
3 to 4 large ripe tomatoes, roughly chopped (optional)
1. Put everything except the chopped tomatoes, if using, into a mixing bowl, beat well, then stir through the chopped tomatoes.
2. Take pieces of dough (about 150 grams each) and, using lots of flour, roll to about 15 centimetres in diameter. Cover and leave these for 15 minutes on a well-floured surface to allow the dough to relax.
3. Heat the oven to 240C (220C fan-forced), or as high as it will go. Roll the dough out thinly, to about 2 to 3 centimetres thick, and place on a tray lined with non-stick paper.
4. Spread a quarter of the tomato mixture over each round of dough right to the edge. Use your fingers to spread it; it's much easier than using a spoon.
5. Bake the rounds one at a time for 4 to 5 minutes each or until just beginning to colour. Remove from the oven, and leave covered with a clean cloth to stop them drying out while you bake the remainder. Keep well covered in the fridge for up to three days.
For the bases, try Dan Lepard's basic overnight flatbread dough