Lahmacun flatbread with chanterelles
1 serving
25 minutes
Vladimir Chistyakov, brand chef of the Folk restaurant, dissects the recipe for the "Turkish pizza" lahmacun beautifully and subtly. Instead of a flat, paper-like, dryish base, he gets a rich and soft flatbread, more like a healthy Georgian lavash. The filling is grated mozzarella. The main accent on top is chanterelles in a creamy sauce. Elastic red mushrooms, caught by a creamy wave and the smell of warm bread from the oven, give the feeling of a walk on a sunny day through an autumn forest at .
1
Knead the dough for lahmacun. Mix flour with yeast, water, and milk, add salt, sugar, and 5 grams of olive oil. Knead well.
- Wheat flour: 80 g
- Dry yeast: 2 g
- Whole milk (3.2%): 26 ml
- Water: 26 ml
- Sugar: 2 g
- Olive oil: 20 ml
2
Gather the dough in a bowl, cover with a towel, and let it rest at room temperature for 0.5 hours or longer.
3
Roll the dough into a boat shape 30–35 cm long.
4
Grate the mozzarella and sprinkle it over the flatbread.
- Mozzarella cheese: 30 g
5
Place the chanterelles in a pan with well-heated oil and fry.
- Chanterelles: 80 g
- Olive oil: 20 ml
6
Salt and pepper the mushrooms, add chopped garlic. Place them on the flatbread over the cheese.
- Salt: 4 g
- Ground black pepper: 2 g
- Garlic: 1 clove
7
Bake the flatbread in a preheated oven at 220 degrees for 3 minutes.
8
Prepare the sauce. Roast the crushed pepper in a pan to release its aroma.
- Ground black pepper: 2 g
9
Add cream, cream cheese, olive oil, and simmer on low heat for 4-5 minutes until the desired consistency is reached.
- Cream: 100 ml
- Cream cheese: 30 g
- Olive oil: 20 ml
10
Drizzle the finished lahmacun with sauce. Top with thinly sliced mountain onion. Serve immediately with lemon.
- Pickled mountain onion (anzur): 10 g
- Lemon: 0.5 piece
