Lahmacun (Turkish Minced-Meat Flatbread)

Steps

1. 1
   Stir the yeast and sugar into the lukewarm water and leave for 5 minutes until foamy. Add the flour, 1 tsp of the salt and the olive oil and knead for 8 minutes into a smooth, soft dough; cover and leave for 1 hour until doubled.
2. 2
   For the topping, blitz the onion, tomato, red pepper and garlic in a food processor to a coarse paste, then tip it into a sieve and press out the excess juice, which would make the bread soggy.
3. 3
   Mix the paste with the minced meat, half the parsley, finely chopped, the tomato paste, red pepper paste, Aleppo pepper, cumin and the remaining salt into a soft, spreadable mixture.
4. 4
   Heat the oven to its maximum, at least 250°C/480°F, with a heavy baking tray or pizza stone inside for 30 minutes.
5. 5
   Divide the dough into 6 balls and roll each very thin on a lightly floured surface into a round or oval about 25 cm across.
6. 6
   Spread a thin layer of topping right to the edges with your fingers, about 3 tablespoons per base — any more and the bread steams instead of crisping.
7. 7
   Slide onto the hot tray and bake for 5–7 minutes, until the edges are browned and crisp and the meat is cooked.
8. 8
   Scatter with the leaves of the remaining parsley and the red onion, squeeze over some lemon, roll up and eat at once.