Let's start with the dough first. I prefer using milk and water mixture for my dough but all water would be fine. Mix half cup of milk with half cup of hot water, add some sugar and mix. In a large bowl, mix the mixture with 2 and a half cup of flour, yeast and salt.

The dough will have a sticky texture. It should be medium hard; not so soft, not so hard.

While the dough getting ready we can prepare the topping. Finely chop all the vegetables and add them to the minced lamb. Don't forget the skin the tomatoes. Add the chilli paste, pepper and salt.

This is how the topping should look like.

When the dough ready, it should approximately be double the original size.

Lahmacun and pitta have different shapes. Lahmacun is circular shaped like pizza and pitta ("pide") is oval. The shape and size all depends on your preference and oven trays. The base should be quite thin. Here is lahmacun base.

Here is pitta (pide) base:

Place the bases on to the oven trays with baking papers. And put some toppings.

Spread the topping so that all the base is covered. For pitta, fold the edges inside.

Put them in a 200 degree Celsius pre-heated oven. And cook until top and bottom is golden; approximately 30-40min.

Enjoy it with a touch of lemon. I almost always drink "ayran" along with it; which is a yogurt drink. I hope you enjoy too. "Afiyet olsun!".