Turkish Lahmacun

Steps

1. Mix the flour, yeast, pinch of sugar, and 60 milliliters of water with a spatula until combined.
2. Knead the dough by hand for about two minutes until it is smooth and no longer sticky.
3. Form the dough into a round shape and place it on a wooden surface covered with a damp cloth to let it rest.
4. In a bowl, combine 200 grams of minced meat (beef and lamb mix), grated onions, 50 grams of sucuk or cured meat, two cloves of garlic, one teaspoon of salt, one teaspoon of black pepper, red pepper flakes (if desired), tomato paste/puree/pasata, finely chopped parsley, and around two tablespoons of water.
5. Mix the filling well. If using chicken instead of beef/lamb, add more herbs; if you have skins, add them to the mixture.
6. If the meat feels chunky, stir in a teaspoon of yogurt to help break it down.
7. Take one portion of dough and flatten it into a thin round shape by pressing from the center outwards. Dust with flour as needed to prevent sticking.
8. Preheat your oven to maximum temperature, ensuring both top and bottom cooking stones are placed inside.
9. Carefully slide the prepared lahmacun onto the hot stone in the preheated oven, leaving a small gap around the edges.
10. Bake for approximately two minutes until the dough is cooked through and has achieved a crunchy texture on the bottom.
11. Remove from the oven. Serve immediately with toppings such as parsley, onions mixed with sumac, and lemon.