Turkish Lamb Mini Pizza

Mix wheat and rye flour, yeast, and salt in a bowl. Add water and olive oil, knead the dough. Knead for 5–10 minutes by hand or in a food processor until elastic and smooth.

Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for an hour until it doubles in size.

Preheat the oven to 200 °C. For the filling, sauté the chopped onion and garlic in butter until soft. Add a pinch of salt so they don't brown. Add ground lamb, ground black pepper and cumin, then add tomato paste.

Stir the meat to avoid lumps and cook for 10 minutes until the lamb turns pink. At the end, add parsley and lemon juice. Taste and season with salt and pepper if needed.

Knead the dough to release air and divide into 25 pieces of 15 g each. Roll out into circles 6–7 cm in diameter. Place on baking sheets, cover with a towel and let rest for 10 minutes.

Place a teaspoon of filling in the center of each circle and spread it over the flatbread. Brush the dough with melted butter, especially the edges, and bake for 8–10 minutes until firm, but not brown.

Remove from the oven and immediately cover with a towel — this will prevent a hard crust from forming and keep the flatbreads soft for rolling into a wrap. Sprinkle with parsley and serve with lemon wedges and sauce.