Turkish lahmacun

1. Sift the flour into a large bowl, make a well in the centre and sprinkle in the yeast. Pour 125ml water over the yeast, then flick flour over the liquid to cover it. Cover the bowl and leave somewhere warm for 15 minutes, until cracks appear across that floury layer.
2. Mix in another 250ml water and 1 tsp salt with your hands, then knead for about 10 minutes until the dough is elastic and no longer sticky, adding a little flour if you need to. Cover and leave in a warm spot for 30 minutes, until doubled.
3. Heat the oven as high as it will go (about 240C/220C fan/gas 9) and dust one or two baking trays thinly with cornmeal.
4. Pour boiling water over the tomatoes, leave them briefly, then drain and slip off the skins. Halve them, cut out the stalks, scoop out the seeds, and chop the flesh.
5. Halve the chillies lengthways, remove the stalks, seeds and pale inner membrane, then rinse. Slice into fine strips and then into fine dice.
6. Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp ground black pepper in a bowl and mix well.
7. Knead the dough briefly, divide into four and roll each piece into a ball. Roll each ball into a thin circle, lay them on the trays, and spread with a thin layer of the meat mixture.
8. Bake each flatbread for 10 to 15 minutes, until the edges start to darken. Out of the oven, scatter with roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon. Serve straight away.

Tips from the ZestyPlate Kitchen

• Roll the dough as thin as you possibly can; that is what gives the crisp base.
• Smear the meat on in a thin, even layer so it cooks in the same time as the bread.
• Crank your oven as hot as it goes. Heat is everything here.
• Top with parsley, onion and lemon, then roll the whole thing up to eat.