Make the dough

• Dissolve the yeast and sugar in the lukewarm water.
• Mix in the flour, salt and olive oil until a soft dough forms.
• Knead until smooth and elastic.

Let the dough rise

• Cover the bowl and leave the dough in a warm place until doubled in size.

Prepare the topping

• Blend the onion, tomato, bell pepper and garlic into a fine paste.
• Mix the paste with the ground beef, tomato paste, paprika, chili flakes, black pepper and parsley.

Shape the flatbreads

• Divide the dough into balls and roll each one into a thin round.
• Spread a thin layer of the meat topping over each round, right to the edges.

Bake

• Bake the lahmacun on a hot tray until the edges are crisp and the topping is cooked.

Serve

• Serve hot with lemon wedges and parsley.