Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first.

Make a well in the centre, add olive oil (if using) and approximately 150 ml / ½ cup + 2 tbsp of lukewarm water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth.

Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size).

Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl.

Grind tofu in a food processor coarsely - take care not to over process it as you want the topping to have some texture.

Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle.

Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away.

Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley.

45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C / 480° F, with the fan function switched on.

Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom.

Next, roll it out as thinly as you can on a well floured surface.

Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge.

Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes.

Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl.

Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume.