Cevapi With Flatbread

Instructions

1. Step 1

   Combine the warm water, sugar, and yeast in a small bowl. Leave until lightly foamy.

   Timer: 5 min (fixed)

   Ingredients used: 7.0 gr Dry Yeast, 5.0 gr Sugar, 260.0 ml Water

   Cookware: small bowl

2. Step 2

   Combine the flour with 1 ¼ tsp (7 gr) of the salt in a mixing bowl. Pour in the yeast mixture and stir until a rough dough forms.

   Timer: 3 min (fixed)

   Ingredients used: 7.0 gr Salt, 400.0 gr Wheat Flour

   Cookware: mixing bowl

3. Step 3

   Add 1 tbsp (15 ml) of the olive oil and knead until the dough is smooth and elastic. Cover and leave in a warm place until visibly expanded.

   Timer: 45 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Combine the beef, lamb, garlic, baking soda, black pepper, sparkling water, and remaining 1 ¾ tsp (10 gr) salt. Mix firmly until the meat becomes cohesive, then cover and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 3.0 gr Baking Soda, 8.0 gr Garlic, 500.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 250.0 gr Ground Lamb, 10.0 gr Salt, 60.0 ml Water

   Cookware: mixing bowl

5. Step 5

   Divide the risen dough into four pieces. Flatten each into an oval about 1 cm thick, cover, and let rest.

   Timer: 10 min (fixed)

   Cookware: baking sheet, kitchen towel

6. Step 6

   Divide the chilled meat mixture into 20 portions and roll each into a short, casing-free sausage about 8 cm long. Arrange them on a baking sheet.

   Timer: 10 min (fixed)

   Cookware: baking sheet

7. Step 7

   Heat a skillet over medium heat and add the remaining 1 tbsp (15 ml) olive oil. Cook the flatbreads in batches until puffed and browned, about 3 minutes per side; keep them covered until serving.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: kitchen towel, skillet, tongs

8. Step 8

   Return the skillet to medium heat. Cook the cevapi in batches, turning regularly, until browned throughout and their centers reach 71°C.

   Timer: 10 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

9. Step 9

   Arrange the hot flatbreads and cevapi on a platter. Serve with the sliced onion and ajvar.

   Ingredients used: 180.0 gr Ajvar, 150.0 gr Onion

   Cookware: serving platter