Meat and Herb Flatbread with Sourdough Fermentation and Baked Crust

Method

1. In a large bowl, mix flour and salt. Add water, olive oil, and sourdough starter. Knead for 10 minutes until smooth. Cover and let rest at room temperature for 2 hours.
2. In a pan, cook the ground meat with onion, chili, paprika, cumin, and oregano until browned.
3. Add tomatoes and cook for 5 more minutes. Season with salt and pepper.
4. After the dough has rested, divide it into 4 equal portions. Roll each into a thin circle and place on a baking sheet.
5. Spread the meat mixture over the dough, then top with herbs.
6. Bake at 220°C (425°F) for 10-12 minutes until the edges are golden.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.