In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water while mixing until a soft dough forms. Add olive oil and knead for about 8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 45 minutes in a warm place.

While the dough rests, prepare the topping. In a bowl, combine minced meat, onion, garlic, tomato, green pepper, tomato paste, red pepper paste, and all spices. Mix thoroughly using your hands to ensure the ingredients are evenly combined and the flavours blend well. Add parsley and olive oil last, stirring gently.

Set your oven to 250°C or as high as it will go. Place a baking stone or heavy tray inside to heat up; this helps achieve the crisp texture typical of traditional lahmacun baked in wood-fired ovens.

Once risen, divide the dough into four equal balls. On a lightly floured surface, roll each piece into a thin round, about 25 cm in diameter. Aim for paper-thin dough, as authentic lahmacun should be light and crisp, not bread-like.

Spread a thin layer of the meat mixture evenly over each round, leaving no bare edges. Press gently with a spoon to ensure the topping adheres well to the dough. Avoid thick layers to prevent sogginess.

Transfer one lahmacun at a time onto the hot tray or stone. Bake for 6–8 minutes until the edges are golden and crisp, and the topping looks cooked but still moist. Repeat with the remaining rounds.

Immediately after baking, squeeze fresh lemon over the lahmacun and top with parsley or sliced onions. Roll it up and serve warm, as traditionally enjoyed in Turkey.

Serve on a wooden board or wrap in parchment for an authentic street-food style experience. Pair with ayran (a Turkish yoghurt drink) or a simple salad for balance.