Prepare the dough: In a large bowl, mix flour, yeast, and salt. Gradually add warm water and olive oil while kneading until a soft, elastic dough forms. Knead for about 8–10 minutes until smooth and slightly sticky. Cover with a damp cloth and let it rise in a warm place for 15–20 minutes, until it doubles in size.
Prepare the topping: In a mixing bowl, combine ground meat, finely chopped onion, diced tomato, tomato paste, parsley, paprika, cumin, chili flakes (if using), salt, pepper, and lemon juice. Mix thoroughly until the ingredients are evenly incorporated, forming a slightly thick, spreadable mixture.
Shape the dough: Once risen, divide the dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 8–10 inches in diameter. Try to make the dough as thin as possible without tearing.
Add the topping: Spread a thin, even layer of the meat mixture over each dough circle, leaving a small border around the edges. Press the topping gently into the dough so it adheres well and doesn’t slide off during baking.
Bake the Lahmacun: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Place the prepared Turkish pizzas on the sheet. Bake for 8–12 minutes until the edges are slightly crisp and the meat is fully cooked. Keep a close eye to avoid burning due to the high heat.
Serve: Remove from oven and let cool for a minute. Serve immediately with fresh lemon wedges, chopped parsley, or a drizzle of yogurt. Lahmacun is traditionally rolled up like a wrap before eating, making it perfect for a quick meal or snack.
