Kiymali Pide (Turkish Flatbread with Minced Lamb)

Mix the bread flour, yeast, caster sugar and fine sea salt together in a large bowl.

Add the warm water and a tablespoon of the olive oil and bring the mixture together into a rough dough.

Knead the dough on a floured surface until smooth and elastic.

Place the dough in an oiled bowl, cover and leave in a warm place for about an hour, until it has doubled in size.

Heat a little olive oil in a frying pan and cook the onion until softened.

Add the garlic and green pepper and cook until softened.

Add the minced lamb and cook, breaking it up with a spoon, until browned.

Stir in the tomatoes, tomato paste, Aleppo pepper, black pepper and fine sea salt and cook until thickened, then check the meat has reached at least 71°C with a meat thermometer.

Knock back the risen dough and divide it into four pieces.

Roll each piece into a long oval and place on a baking tray.

Spread the lamb filling down the centre of each oval, leaving a border, then fold the edges in to form a boat shape and pinch the pointed ends.

Brush the crust with the remaining olive oil and bake at 240°C until the crust is golden and the filling is bubbling.

Scatter with the chopped parsley before serving.