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In a bowl, combine warm water (60ml), caster sugar (1 tsp), warm milk (25ml), and fast action yeast (1.5g). Leave for a few minutes until foamy
Add plain white flour (160g), salt (0.5 tsp), yogurt (1 tbsp), and extra virgin olive oil (1 tbsp). Knead into a smooth dough and leave to prove for 1 hour
In a blender, combine red onion (1), tomato (1 large), red bell pepper (0.5), green bell pepper (0.5), fresh parsley, garlic (2 cloves), cumin (1 tsp), paprika (1 tsp), tomato puree (1 tsp), extra virgin olive oil (1 tbsp), salt (1 tsp), and black pepper (1 tsp). Blend until finely chopped but not smooth
Transfer the mixture to a bowl and mix with lamb mince (200g)
Divide the dough into 4 equal balls and roll each out as thin as possible
Spread the lamb mixture evenly over each piece of dough
Bake at 240°C for 3–4 mins until crispy
Serve with lemon wedges and fresh parsley