Lahmacun

Instructions

1. 1 Make the dough: combine flour, salt, sugar, and yeast. Add warm water and olive oil, knead for 8 minutes until smooth. Cover and rest for 30 minutes.
2. 2 Prepare the topping: combine the ground lamb with diced tomatoes, pepper, onion, garlic, tomato paste, Aleppo pepper, cumin, salt, and pepper. Mix thoroughly until it becomes a smooth, spreadable paste.
3. 3 Preheat oven to maximum temperature (270-300C / 520-570F) with a baking stone or inverted baking sheet inside.
4. 4 Divide the dough into 8 balls. Roll each ball out on a floured surface as thinly as possible, aiming for translucent thinness, about 25cm in diameter.
5. 5 Spread a very thin, even layer of the lamb mixture over each round, going all the way to the edges. The layer should be thin enough to see the dough through it.
6. 6 Slide onto the blazing hot stone and bake for 3-5 minutes until the edges are crispy and lightly charred and the meat is cooked. The base should be crisp, not chewy.
7. 7 Remove from oven, squeeze fresh lemon juice over the top, pile with flat-leaf parsley and thinly sliced onions. Roll up like a wrap and eat immediately with your hands.