Turkish Lahmacun

Steps

1. In a large bowl, sift 500g strong white bread flour and create a well in the center. Sprinkle in 10g fast action yeast and pour 125ml water over it, then cover with a thin layer of flour. Let it sit in a warm area for 15 minutes until you see cracks on the surface.
2. Add 250ml water and 1 tsp salt to the mixture. Use your hands to combine and knead the dough for about 10 minutes until it becomes elastic and non-sticky. If necessary, add a bit more flour. Cover and let it rise in a warm place for 30 minutes until it doubles in size.
3. Preheat your oven to its highest setting (around 240°C/220°C fan/gas 9) and lightly dust one or two baking trays with corn flour.
4. To prepare the tomatoes, pour boiling water over 2 tomatoes, let them sit briefly, then peel off the skins. Halve the tomatoes, remove the stalks and seeds, and chop the flesh.
5. Slice 2 green chillies in half, remove the stalks, seeds, and white inner membrane, then rinse. Cut into fine strips and then into small dice.
6. In a bowl, combine the chopped tomatoes, diced chillies, 4 chopped spring onions, a chopped bunch of parsley, 250g ground beef, 2 tsp chilli flakes, a pinch of ground cumin, 1 tsp allspice, 2 tablespoons olive oil, 1 tsp salt, and ½ tsp black pepper. Mix well.
7. Knead the dough briefly, divide it into four equal balls, and roll each into a thin circle. Place them on the prepared trays and spread a thin layer of the meat mixture over each.
8. Bake the flatbreads for 10-15 minutes until the edges start to darken. Once out of the oven, top with roughly chopped parsley, sliced 1 red onion, and a few drops of ½ lemon juice. Enjoy immediately!