Ingredients

• - 1/2 teaspoon active dry yeast
• - 1/4 cup lukewarm water
• - 1/2 cup all-purpose flour
• - 1/4 teaspoon salt
• - 1/4 teaspoon sugar
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon ground cumin
• - 1/4 teaspoon paprika
• - 1/4 teaspoon garlic powder
• - 2 tablespoons olive oil

Directions

1. 1. In a small bowl, combine the yeast and water and let stand until foamy, about 10 minutes.
2. 2. In a medium bowl, whisk together the flour, salt, sugar, black pepper, cumin, paprika, and garlic powder.
3. 3. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Gradually stir the ingredients together to form a soft dough.
4. 4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
5. 5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
6. 6. Preheat the oven to 500°F (260°C).
7. 7. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out into a thin circle about 8 inches (20 cm) in diameter.
8. 8. Transfer the dough to a lightly greased baking sheet.
9. 9. Bake for 8 to 10 minutes, or until the crust is lightly browned.
10. 10. Serve the lahmacun hot or at room temperature.