Note: the measurements have been removed as the recipe is now included in my cookbook.
How to make it
For the flatbread, sift the flour, salt, sugar and yeast into a bowl and add the olive oil and rub with your hands until oil is absorbed. Make a well in the centre. Add the lukewarm water and mix to make a soft dough. Add more flour if still sticking on your hands and knead for five minutes.
Cover with a napkin and leave somewhere warm for about one hour until doubled in size.
Meanwhile, for the topping, add oil in a non stick frying pan and sauté the minced beef. Finely chop the onion and the garlic and sauté as well. Peel tomatoes and put them into a food processor and process, using the pulse button, until finely chopped but not a pulp. Add to ground meat as well as all the spices and mix.
Remove from the heat and let it cool down. When it has cooled, add the finely chopped parsley and mix.
Preheat the oven to 180C.
For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 2 evenly sized pieces. Working with one piece at a time, roll each one out very thinly on a lightly floured surface into round flat breads about 1 cm thick.
Place in an oiled 32 cm pizza baking tin and adjust dough to spread evenly. Oil dough slightly with a brush and place half the minced meat on top, leaving a border of about 2-3 cm uncovered.
Make sure to roll the dough thinly, spread the beef or lamb topping right out to the edges and cook it quickly in a very hot oven.
Place in oven and bake for about 30 minutes, or until crust is golden and crispy.
Remove first tray and place the other one immediately.
Serve straight away adding lemon juice.
The traditional way to do this is to make smaller round pitas and to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a souvlaki.