To begin, prepare the dough by combining flour, salt, sugar, and yeast in a large bowl. Add the warm water and olive oil, and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.

While the dough rises, prepare the topping. In a large bowl, combine the ground meat, chopped onion, bell pepper, garlic, tomato, parsley, and tomato paste. Mix thoroughly until well combined.

Season the meat mixture with cumin, paprika, red pepper flakes (if using), salt, and black pepper. Mix well to ensure the spices are evenly distributed. Adjust seasoning if needed, as this topping is the heart of lahmacun’s flavour.

Once the dough has risen, preheat your oven to 475°F (250°C), or the highest setting if using a pizza stone or baking steel. This high heat will help replicate the traditional oven used for lahmacun.

Divide the dough into 4 equal pieces. Roll each piece on a lightly floured surface into a thin round, about 10-12 inches in diameter, or as thin as possible without tearing. A thin base allows for the topping flavours to shine.

Place a dough round on a parchment lined baking sheet or directly on a pizza stone if available. Spread a thin, even layer of the meat mixture over the surface, pressing gently to ensure it adheres well.

Bake each lahmacun in the preheated oven for 5-7 minutes, or until the edges are crisp and the topping is cooked through. Lahmacun should be lightly golden, with a crispy yet flexible crust.

To serve, top each lahmacun with a sprinkle of fresh parsley, a squeeze of lemon juice, and a side of thinly sliced red onions or arugula for added freshness. Roll up the lahmacun and enjoy while warm. Pair with ayran (a traditional yogurt drink) for an authentic Turkish experience.