Lahmacun bi Adas (Lentil and Walnut Flatbread)

In a mixing bowl, combine the flour, yeast, sugar and half the salt. Add the warm water and half the olive oil and mix to a smooth dough.

Turn the dough out onto a work surface and knead for 6 minutes until smooth and elastic.

Cover the dough with a clean tea towel and leave to rest in a warm place for 30 minutes.

Meanwhile, put the red lentils in a small saucepan with the measured water, bring to the boil, then simmer for 12 minutes until tender. Drain well.

In a food processor, blend the onion, red pepper, tomatoes, garlic cloves and tomato paste until finely chopped but not pureed.

Transfer the vegetable mixture to a bowl and mix in the cooked lentils, chopped walnuts, aleppo pepper, cumin, parsley, remaining salt, black pepper and remaining olive oil until well combined into a spreadable paste.

Divide the rested dough into 4 pieces and roll each on a lightly floured surface into a very thin 25 centimetre round.

Spread a thin, even layer of the lentil mixture over each dough round, right to the edge.

Bake on preheated baking trays at 250°C, or 230°C for a fan oven, or gas mark 9, until the base is crisp and the topping is lightly charred at the edges, about 8 minutes.

Remove from the oven, squeeze over the lemon juice, scatter with extra parsley, roll up and serve immediately.