Lahmacun Base

Link: Persiana p45

Process

1. Mix the sugar, yeast and water, let sit for 10 minutes
2. Sift the flour and salt
3. Mix the yoghurt and oil together
4. Pour the two wet mixes into the flour, mix well together
5. Knead the dough (stand mixer, low) for 5 minutes
6. Repeat 3x:
   1. REST 10 MINUTES
   2. Knead 1 minute
7. Cover with a towel and rest 2 hours until it doubles in size
8. *** REST 2 HOURS ***
9. Divide into the number of portions
10. FOR TODAY’S:
    1. Roll or press out to 15cm-diameter circles.
    2. Bake (WITH TOPPING) for 10-15 minutes at 200C.
       1. Or -- 7 minutes at 250C, with pan preheated?
11. FOR TOMORROW’S:
    1. Airtight in fridge, remove the dough from the fridge 90 minutes before rolling out and baking per above