Instruction

• step 1 Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast
• Pour 125ml water over the yeast, then flick flour over the liquid to create a layer
• Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer
• step 2 Use your hands to mix in 250ml more water along with 1 tsp salt and knead the dough for about 10 mins until elastic and no longer sticky
• Add a little more flour if you need to
• Cover and leave to rise again in a warm place for 30 mins until doubled in size
• step 3 Heat the oven to as high as it will go (about 240C/220C fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal
• step 4 Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins
• Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh
• step 5 Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse
• Cut lengthwise into fine strips, then crosswise into fine dice
• step 6 Put the tomatoes, chillies, spring onions, finely chopped parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and mix well
• step 7 Take the dough and knead it briefly, then divide into four pieces and shape each into a ball
• Roll each ball into a thin circle, place on the prepared baking trays
• Spread with a thin layer of the meat mixture
• step 8 Bake each flatbread for 10-15 mins until the edges begin to darken
• After removing from the oven, sprinkle the lahmacun with the roughly chopped parsley and sliced onion, then squeeze over a few drops of lemon juice
• Serve straightaway