Turkish flatbread with spiced lamb (Lahmacun)

1. Mix the flour with the yeast, sugar and salt, add the olive oil and about 240 ml of lukewarm water and knead to a smooth, elastic dough; cover and leave to rise for 1 hour.

2. For the topping, chop the onion, tomatoes, pepper and parsley very finely (or blitz them in a food processor) and knead them with the minced lamb, pepper paste, chilli flakes, salt and pepper.

3. Preheat the oven to its highest setting (250-275 °C) with a baking tray or pizza stone inside.

4. Divide the dough into 8 pieces and roll each out into a very thin oval about 25 cm long.

5. Spread the topping thinly right to the edges and bake on the hot tray for 6-8 minutes until the edges are crisp but the centre is still pliable.

6. Drizzle with lemon juice, scatter with red onion and parsley and roll up to eat.

Tip: Lahmacun is not pizza: the topping goes on raw and should be a thin layer. Stacked and covered with a tea towel, the flatbreads stay soft.