Lahmacun From 'The World'S Best Spicy Food'

• 600g (1 lb 5 oz) all-purpose flour
• 300 mL (1 1/4 cups) water
• 50 mL (1/4 cup) olive oil
• 1 packet (2 1/4 tablespoons) instant yeast
• Salt
•  
• 2 large, ripe tomatoes
• 1 large, ripe red bell pepper
• 1 large onion
• 1 bunch parlsey
• 250g (9 oz) ground lamb or beef
• 1 tablespoon Turkish tomato salsa or sugo
• 50 mL (1/4 cup) olive oil
• Red paprika powder
• Ground cumin
• Ground black pepper
• Salt, to taste
• Red chili flakes, to taste
• Lemon wedges

1. Combine all the crust ingredients in a bowl to create a dough. Knead dough thoroughly and leave it to rise for at least an hour.
2. Tear off balls of dough, about enough to fill your palm. On a board dusted with flour, roll out the dough thinly with a rolling pin to form the
3. bases. Ideally each base should be about 20cm (8 inches) in diameter and 2-3mm (1/8 inch) thick.
4. Place tomatoes, red pepper, onion, and parsley in a food processor and blend to reach the consistency of a thin sauce.
5. Place this mixture in a mixing bowl with the ground meat, salsa, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix should be slightly moist.
6. Ladle a portion of the topping onto each base, spreading evenly.
7. Place the disks into a pizza over or standard ktichen oven (preheated to around 430 degrees/220 degrees C) for between five and eight minutes (until base is just crisp and topping is sizzling).
8. Sprinkle
9. with chili flakes and/or a squeeze of lemon juice as desired.

water, olive oil, packet, salt, nbsp, tomatoes, pepper, onion, parlsey, ground lamb, turkish tomato, olive oil, red paprika, ground cumin, ground black pepper, salt, red chili flakes, lemon wedges

Taken from www.seriouseats.com/recipes/2014/03/lahmacun-from-the-worlds-best-spicy-food.html (may not work)