Turkish lahmacun

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Sift the flour into a large bowl, make a well in the middle and sprinkle in the yeast. Pour 125ml water over the yeast, then flick flour over the liquid to create a layer.
2. 2Cover and leave to rise in a warm lay the for 15 mins until cracks appear on the surface of that layer.
3. 3Use 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. Add a little more flour if you need to.
4. 4Cover and leave to rise again in a warm place the for 30 mins until doubled in size.
5. 5Heat the ovenHeat the oven to as high as it will go (about 240C/220°C / 425°F fan/gas 9) and sprinkle one or two baking trays thinly with cornmeal.
6. 6Pour boiling water from the kettle over the tomatoes, leave to stand briefly, then tip into a colander and drain and slip off the skins. Cut the tomatoes in half, cut out the stalks, scoop out the seeds and discard, then chop the flesh.
7. 7Halve the chillies lengthways, cut out the stalks, seeds and white inner membrane, then rinse. Cut lengthwise into fine strips, then crosswise into fine dice.
8. 8Put the tomatoes, chillies, spring onions, chopped small parsley, beef mince, spices, 1 tsp salt and ½ tsp freshly ground black pepper into a bowl and stir until everything is combined.
9. 9Take the dough and knead it briefly, then divide into four pieces and shape each into a ball. Roll each ball into a thin circle, place the on the prepared baking trays. Spread with a thin layer of the meat mixture.
10. 10BakeBake each flatbread for 10-15 mins until the edges begin to darken.
11. 11ServeAfter removing from the oven, sprinkle the lahmacun with the chopped into chunks parsley and sliced onion, then squeeze over a few drops of lemon juice. Serve straightaway.