Zubereitung

1. 1

   Mix the strong white flour with the half pack of dried yeast and the salt for the dough in a bowl, add the lukewarm water and the olive oil and knead everything into a smooth, firm dough.

2. 2

   Leave the dough to rise covered in a warm place until it has visibly grown.

3. 3

   Peel the onion and the garlic and dice them very finely, as coarse pieces stay hard in the thin topping.

4. 4

   Mix the minced meat with the onion, the garlic, the tomato purée, the sweet paprika, the ground cumin, the salt for the topping and the pepper into a spreadable mixture.

5. 5

   Divide the dough into four pieces and roll each one out thinly on a floured work surface. The flatbreads must stay small enough to lie flat on the base of the basket, because larger ones curl up against the basket wall and cook unevenly.

6. 6

   Spread the minced meat mixture thinly over the flatbreads, leaving a finger-wide border free all round.

7. 7

   Preheat the airfryer to 190 °C.

8. 8

   Lay a piece of baking paper cut to size on the base of the basket and put one flatbread on top, so that the paper is weighed down by the food. Only one flatbread goes into the basket at a time, in a single layer with space around it, nothing is stacked, and a larger quantity is baked in several batches one after another. Bake at 190 °C.

9. 9

   Do not turn them here, or the loose topping will fall off the flatbread. Instead finish baking at 190 °C until the edge is crisp and the minced meat has reached 70 °C in the centre; minced meat must never stay pink.

10. 10

    Bake the remaining flatbreads in the same way, scatter over the freshly chopped parsley and serve the lemon in wedges alongside.