1 - step 1
Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast.
2 - Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.
3 - Cover and leave to rise in a warm place for 15 mins until cracks appear on the surface of that layer.
4 - 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.
5 - Add a little more flour if you need to.
6 - Cover and leave to rise again in a warm place for 30 mins until doubled in size.
7 - 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.
8 - step 4
Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then drain and slip off the skins.
9 - Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.
10 - step 5
Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse.
11 - Cut lengthwise into fine strips, then crosswise into fine dice.
12 - 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.
13 - step 7
Take the dough and knead it briefly, then divide into four pieces and shape each into a ball.
14 - Roll each ball into a thin circle, place on the prepared baking trays.
15 - Spread with a thin layer of the meat mixture.
16 - step 8
Bake each flatbread for 10-15 mins until the edges begin to darken.
17 - 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.
