Lakror with Tomato & Scallion

Sift 800 g of all-purpose flour onto a working surface

Add 1 tbsp of salt

Slowly add 550 ml of lukewarm water while mixing by hand. Knead the dough until it comes together

Knead the dough to form a taut ball that slowly bounces back when poked

Place the dough in a bowl with cling wrap pressed directly on it. Cover the bowl with a clean kitchen towel and let it rest for 10m to relax and hydrate

Roll out the dough over a working surface and divide it half. Work on each half to form a ball, and divide them into 2 parts one more time. Knead each piece of dough to form 4 taut balls

Sprinkle all-purpose flour over 1 piece of dough, and roll it out until you have a ½ cm thick circle. Repeat with the remaining dough. The lakror pie dough is ready

Peel, cut in half lengthwise, and chop 6 large scallions

Transfer to a colander and wash them through running water

Add the scallions to a pan

Add 4 tbsp of extra virgin olive oil

Add ½ tbsp of salt

Grate 5 medium tomatoes in a large bowl

Sweat the scallion over medium heat. Add 100 ml of water and cook for 10m until there is almost no water left

Add the tomatoes and stir to combine

Add red chili flakes to taste and stir to combine

Simmer, stirring occasionally, until reduced by half. The tomato & scallion filling is ready

Grease a pizza pan with extra virgin olive oil

Carefully transfer a sheet of dough to the bottom of the pan

Add the Tomato & Scallion Filling and spread it, evenly covering the bottom of the pan

Cover with another sheet of dough. Trim the excess dough and crimp to enclose the filling

Sprinkle water over the dough

Grill it with a pizza cover or bake it in a preheated oven at 200 °C

Brush the lakror with extra virgin olive oil and cover again. Grill until golden brown and crispy

Cut it and serve. The lakror with tomato & scallion is ready

Enjoy it with a shot of rakia!