Begin by sifting the strong white bread flour into a large bowl, creating a light and airy base for your dough. Make a well in the center and sprinkle over the fast action yeast. Pour 125ml of water gently over the yeast, then flick a bit of flour over the liquid to form a protective layer. Cover the bowl and leave it in a warm spot to rise for 15 minutes, until you notice cracks forming on the surface — a sign that the yeast is active and bubbly. Next, take your hands and gradually mix in another 250ml of water along with a teaspoon of salt. Knead the dough vigorously for about 10 minutes until it feels elastic and no longer sticky — this step develops the gluten to give you that perfect stretch. If it feels too wet, sprinkle in a little more flour. Once done, cover the dough and let it rise again in a warm place for 30 minutes, allowing it to double in size. Meanwhile, preheat your oven to its highest possible temperature, around 240°C (220°C fan or gas mark 9), and lightly dust one or two baking trays with cornmeal. This ensures the lahmacun won’t stick and helps create crisp edges. Prepare the fresh toppings by pouring boiling water over the tomatoes to loosen their skins. Let them sit briefly, then drain and slip off the skins with your fingers. Cut the tomatoes in half, remove the stalks, scoop out the seeds to avoid sogginess, and finely chop the flesh. For the chilies, halve them lengthwise and carefully remove the stalks, seeds, and white inner membrane to control the heat. Rinse them well and then slice into fine strips before dicing finely. This ensures an even distribution of mild, spicy flavor throughout. Combine the chopped tomatoes and chilies with the chopped spring onions, finely minced parsley, ground beef, chilli flakes, ground cumin, allspice, salt, and freshly ground black pepper in a bowl. Mix thoroughly to infuse the flavors evenly into the meat. Once the dough has risen, knead it briefly on a floured surface to release any air bubbles. Divide it into four equal pieces and shape each into a smooth ball. Roll each ball out thinly into a circle on your prepared trays. Using the back of a spoon, spread a thin, even layer of the meat mixture across each circle, leaving a little edge clear for a crisp finish. Bake each lahmacun on the trays for 10 to 15 minutes in your hot oven. Watch for the edges to begin darkening, signaling a perfect crisp texture. Once baked, remove from the oven and immediately sprinkle with roughly chopped parsley and thinly sliced red onions for freshness and crunch. Finally, brighten every bite with a squeeze of fresh lemon juice. Serve your lahmacun hot and straightaway to enjoy the delightful contrast of crisp bread and savory toppings. For an extra touch, consider rolling them up or serving alongside a fresh salad or pickles for a truly authentic experience.