# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 tsp active dry yeast
03 - 1 tsp sugar
04 - 1/2 tsp salt
05 - 3/4 cup lukewarm water
06 - 1 tbsp olive oil
→ Lamb Topping
07 - 300 g ground lamb
08 - 1 small onion, finely chopped
09 - 2 garlic cloves, minced
10 - 1 medium tomato, finely chopped
11 - 1/2 red bell pepper, finely chopped
12 - 2 tbsp tomato paste
13 - 2 tbsp chopped fresh parsley
14 - 1 tsp ground cumin
15 - 1 tsp paprika
16 - 1 tsp ground sumac
17 - 1/2 tsp chili flakes (optional)
18 - Salt and black pepper, to taste
19 - 1 tbsp olive oil
→ To Serve
20 - Lemon wedges
21 - Fresh parsley leaves
22 - Sliced red onions sprinkled with sumac
# Directions:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Make a well, add water and olive oil. Mix until combined, then knead for 8-10 minutes until smooth. Cover and let rise for 1 hour or until doubled.
02 - In a skillet over medium heat, warm olive oil. Add onion and garlic, sauté until soft. Add ground lamb and cook, breaking it up, until browned. Add bell pepper, tomato, and tomato paste. Cook 2–3 minutes.
03 - Stir in parsley, cumin, paprika, sumac, chili flakes, salt, and pepper. Cook another 2 minutes, then remove from heat. Allow to cool slightly.
04 - Preheat oven to 475°F or as hot as possible. Place a baking stone or upside-down baking tray inside to heat.
05 - Divide dough into 4 balls. On a floured surface, roll each into a very thin oval or round (about 10 inches).
06 - Place dough on parchment. Spread a thin layer of the lamb topping to the edges.
07 - Carefully slide onto hot tray or stone. Bake for 6–8 minutes, until edges are golden and crisp.
08 - Repeat with remaining dough and topping.
09 - Serve hot, garnished with fresh parsley, sliced onions with sumac, and lemon wedges.
