Turkish lahmacun

Add another 250ml water and 1 teaspoon salt to the bowl, mixing everything with your hands. Knead the dough for about 10 minutes, until it feels elastic and is no longer sticky; if it's still too tacky, add a little more flour.

Cover the dough again and let it rise in a warm place for another 30 minutes, or until it has doubled in size.

Pour boiling water over the tomatoes and let them sit briefly, then drain and peel off their skins. Halve the tomatoes, remove the stalks, and scoop out the seeds.

Chop the tomato flesh into small pieces, aiming for a fine dice.

Briefly knead the risen dough, then divide it into four pieces and shape each into a smooth ball. On your prepared baking trays, roll each dough ball into a thin circle, aiming for an even thickness.

Spread a thin, even layer of the meat mixture over each dough circle, almost to the edges, leaving a small border.

Bake each flatbread for 10 to 15 minutes, until the edges are beginning to darken and crisp. The meat topping should be cooked through and slightly browned.

Once out of the oven, sprinkle the lahmacun with roughly chopped parsley and thinly sliced red onion, then squeeze a few drops of lemon juice over each. Serve immediately while still warm.