BIBERLI EKMEK (Turkish red pepper flatbread is Hatay speciality, a province in southern Turkey, on the eastern Mediterranean coast)

Ingredients:
*For the dough:
- 350 ml warm water
- 1 Tbsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- 500 g flour, plus extra for dusting

*For the topping:
- 5 Tbsp sweet red pepper paste
- 1 red paprika, paved
- 1 onion, paved
- 2 Tbsp sesame seeds
- 3 Tbsp olive oil, plus some for drizzling the top
- Salt and pepper, to taste

Directions:
1) Combine all dough ingredients and knead the dough until smooth for about 6-7 minutes. Then put it in an oiled bowl and cover with some clingfilm. Leave it to prove for 1 hour in a warm spot
2) Prepare the topping. Peel and pave the onion and the paprika. In a bowl combine, onion, paprika, red pepper paste, sesame seeds and olive oil. Mix it well and season with salt and pepper
3) Divide the dough into 30 pieces
4) Preheat the oven up to 220°C
5) Roll out each piece of dough into a thin circle. Transfer it on a baking tray and take a tablespoon of filling and spread carefully on each dough
6) Drizzle with a little olive oil on the top
7) Bake until the sides start to get lightly brown but the pad is still soft
8) When cooled, serve with ‘ayran’, traditional Turkish yoghurt drink