Step 2

Mix in 250ml more water with 1 tsp salt and knead for about 10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 30 minutes until doubled.

Step 3

Heat the oven to its maximum temperature (about 240°C / 220°C fan / gas 9). Dust one or two baking trays with fine cornmeal.

Step 4

Prepare the topping: blanch the tomatoes briefly, peel and deseed. Finely dice the chillies. Combine the tomatoes, chillies, scallions, half the parsley (finely chopped), ground beef, chilli flakes, cumin, allspice and 1 tsp salt in a bowl and mix well.

Step 5

Knock back the dough and divide into 4 balls. Roll each into a thin circle (roughly 25–30cm). Place on the prepared trays and spread a thin, even layer of the meat mixture over each base.

Step 6

Bake each flatbread for 10–15 minutes until the edges are starting to char and darken.

Step 7

Remove from the oven and top with roughly chopped parsley, sliced red onion and a squeeze of lemon juice. Serve immediately — roll up to eat.