In a large mixing bowl, combine flour, salt, sugar, yeast and whisk well to incorporate the ingredients. Next, add the lukewarm water a little at a time. Mix and knead until a ball of dough forms.
Transfer the dough to a floured hard surface. Dust additional flour on top of the dough, and on your hands. Knead for 5-7 minutes until dough ball is smooth and slightly-tacky.
When ready, cover the bowl with a cloth or saran wrap and store at room temperature for one hour or until the dough doubled in size.
While dough is rising add all of the meat mixture ingredients into a large bowl. Mix well with hands for 5 minutes. Set aside until you are ready to work with your dough.
Preheat the oven to 500 °F.
Get the dough and cut it into 4-6 even pieces. Flour a hard surface, your hands, a rolling pin, and add a little sprinkle to the top of the dough. Roll out the dough to a thin circle. Roll slowly and roll the edges flat as well. This is not a pizza, no need to make the edges puffy.
Dust off any excess flour that is left on the dough. Transfer the dough to a nonstick baking sheet pan. Make sure to spread out the dough evenly on the pan. Do not use parchment paper, it will burn.
Add 4 tbsp of the meat mixture to the top and spread out the mixture with your fingertips. Do not press hard and create holes. Bring the mixture to the edges.
Place the Lahmacun into the oven to cook for 6-8 minutes. Do not open the oven once it’s in there.
When finished, transfer to a heat-safe serving tray.
Repeat each step until you have finished making all the Lahmacuns.
Sprinkle in a single line more onion, parsley, tomato, or your own choice of topping. You can serve it pizza-style or roll it burrito-style.
Enjoy!
