Anatolian Thin Flatbread with Spiced Minced Meat

Combine flour, yeast and half of the salt in a large bowl. Add warm water and olive oil, mixing until a soft dough forms.

Knead the dough on a lightly floured surface until smooth and elastic, then return to the bowl, cover and let rest briefly.

Mix minced meat with onion, pepper, tomato paste, chilli paste, spices, remaining salt and parsley until evenly combined.

Preheat the oven to its highest setting (240–250°C) with a heavy baking tray or pizza stone inside.

Divide dough into small balls, roll each into a very thin round and spread a thin layer of the meat mixture evenly over the surface.

Bake each lahmacun on the hot tray until the edges are crisp and the meat is fully cooked.