Ingredients

• 300 g all-purpose flour
• 150 ml warm water
• 3 tbsp olive oil
• 1 tsp salt
• 400 g ground lamb
• 1 piece onion
• 2 piece tomatoes
• 1 piece red bell pepper
• 3 clove garlic
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 bunch fresh parsley
• 1 piece lemon

Instructions

1. Make the dough

   Combine flour and salt in a large bowl. Mix warm water with 1 tbsp olive oil, then gradually add to flour while mixing. Knead on a floured surface for 8-10 minutes over medium pressure until smooth and elastic. The dough should feel soft but not sticky. Do not add too much flour or the dough will become tough.

2. Rest the dough

   Place dough in an oiled bowl, cover with a damp cloth. Let rest at room temperature for 30 minutes until slightly puffed and relaxed. The dough should spring back slowly when gently pressed. Do not skip this step or the dough will be difficult to roll thin.

3. Prepare the vegetables

   Finely dice the onion into 3mm pieces. Remove seeds and dice tomatoes and bell pepper into similar sized pieces. Mince garlic cloves. Finely chop parsley leaves, discarding thick stems. Keep vegetables separate on medium heat preparation. Do not cut vegetables too large or they won't cook evenly.

4. Cook the meat mixture

   Heat 2 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add ground lamb and cook for 5-6 minutes, breaking it apart until browned and no pink remains. Add onion and cook for 3-4 minutes until softened. The meat should sizzle but not burn. Do not overcrowd the pan or meat will steam instead of brown.

5. Add aromatics

   Add garlic, tomato paste, paprika, cumin, and red pepper flakes to the pan. Cook over medium heat for 1-2 minutes until fragrant and the tomato paste darkens slightly. Add diced tomatoes and bell pepper. Cook for 8-10 minutes until vegetables soften and liquid reduces. Do not let spices burn or they will become bitter.

6. Season the mixture

   Season with 1 tsp salt and add half the chopped parsley. Cook over low heat for 2-3 minutes until mixture holds together but remains moist. Taste and adjust seasoning. The mixture should be well-spiced and aromatic. Do not make it too dry or it won't spread well on the dough.

7. Roll the dough

   Preheat oven to 220°C. Divide dough into 4 equal pieces. Roll each piece on a floured surface into very thin oval shapes, about 2mm thick. The dough should be almost transparent but not tearing. Transfer to parchment-lined baking sheets. Do not roll too thick or the base won't be crispy.

8. Assemble and bake

   Spread meat mixture evenly over each dough oval, leaving a thin border. Bake on high heat for 12-15 minutes until edges are golden brown and crispy. The meat should be sizzling and the dough edges should sound hollow when tapped. Do not overbake or the meat will dry out.

9. Finish and serve

   Remove from oven and immediately sprinkle with remaining parsley and squeeze fresh lemon juice over each flatbread. Serve hot while the crust is still crispy. The contrast between hot bread and fresh herbs should be immediate. Do not let them sit too long or they will lose their crispiness.

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