Espresso and Lime

Make the dough...
0 Combine 2 cups of bread flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar and 2 1/4 teaspoons of instant yeast in a large bowl
2 Begin adding warm water, a little at a time, until a soft dough forms 
3 Knead with floured hands for 4-5 minutes to create a smooth, elastic dough
4 Cover the bowl with plastic wrap and let rest in a warm place for about an hour
Make the topping...
6 Pulse 1/4 cup of fresh parsley leaves with 1/2 of a small red bell pepper, 1/2 of a small red onion and 2 minced garlic cloves in a food processor until fine
7 Transfer the mixture into a thin kitchen towel and squeeze out the excess moisture 
8 Add the mixture into a large bowl along with 12 ounces of ground lamb or beef and 1 tablespoon of tomato paste, 1 teaspoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of Greek oregano, 1 teaspoon of cumin, 1/2 teaspoon of salt and a pinch of black pepper and mix until well combined 
Assemble the lahmacun...
10 Preheat your oven to 475 degrees (if using a pizza stone, place it into the oven before you begin preheating)
11 Transfer the dough onto a lightly floured surface 
12 Divide the dough into 8 equal portions 
13 Using a floured rolling pin, roll a portion of dough out into a very thin round and spread 3-4 tablespoons of the meat mixture over the entire surface 
14 If using a baking sheet, carefully transfer the assembled lahmacun onto the baking sheet. If using a pizza stone, use a pizza peel to transfer the lahmacun onto the preheated stone
15 Bake at 475 degrees for about 8 minutes 
16 Repeat the process until all of the dough has been used
17 Garnish with thinly sliced red onions, tomatoes and fresh parsley and serve with tzatziki