Lahmacun

1. Mix the flour, yeast and a pinch of salt, then add the warm water and knead for about 8 minutes into a smooth soft dough; cover and leave to rise for 1 hour until roughly doubled.
2. Finely chop or pulse the onion, tomato, red pepper and parsley to a coarse paste, then combine with the ground meat, tomato paste, cumin, pepper flakes, olive oil and salt to make a loose spreadable topping.
3. Preheat the oven to its highest setting, ideally 250°C, with a baking tray or stone inside to get screaming hot.
4. Divide the dough into four pieces and roll each one out very thinly on a floured surface into a large oval or round, almost paper-thin.
5. Spread a thin even layer of the meat mixture right to the edges of each base, pressing it down so it cooks into the dough rather than sitting on top.
6. Bake one or two at a time for 6 to 8 minutes until the edges are crisp and the meat is browned and cooked through with no pink remaining.
7. Scatter with extra parsley, squeeze over lemon juice, then roll up and serve hot.

You'll use: Oven · Baking tray