Lahmacun (Turkish Beef Flatbread)

Step 1

Combine 2 cups flour and 0.5 teaspoon salt in a large bowl, stirring together with a fork until evenly distributed.

Step 2

Pour 0.75 cup warm water into the flour mixture and stir with a wooden spoon until a shaggy dough forms with no dry flour visible.

Step 3

Turn the dough onto a lightly floured surface and knead for 5 minutes, pushing it away from you with the heel of your hand, folding it back, and rotating it a quarter turn after each fold, until it becomes smooth and slightly elastic.

Step 4

Divide the dough into 4 equal pieces and roll each into a ball with your palms, pressing and turning it against the work surface.

Step 5

Place 1 pound ground beef in a medium bowl and add 0.5 medium onion that you have minced into pieces smaller than a grain of rice.

Step 6

Stir in 2 tablespoons tomato paste and 1.5 teaspoons of the paprika-cumin-pepper mixture until no red streaks remain and the beef is evenly coated.

Step 7

Set the oven to 475°F and wait until the indicator light or beep tells you it has finished preheating, about 12 minutes.

Step 8

Flatten each dough ball into a 6-inch round by hand directly on a parchment-lined baking sheet, working gently to avoid tears.

Step 9

Spread 2 tablespoons of the beef mixture evenly over each dough round, leaving a 0.25-inch border of bare dough around the edges.

Step 10

Bake on the middle oven rack until the edges are golden brown and the beef is no longer pink when you break up a bite with your finger, about 12 minutes.

Step 11

Remove the lahmacun from the oven and scatter 1 tablespoon of the chopped fresh parsley and mint across the top of each flatbread.

Step 12

Cut the lemon into 4 wedges and place one on the side of each plate; serve the lahmacun warm and squeeze lemon juice over it just before eating.