Pour the water and milk into a large bowl and gently stir in the sugar, followed by the yeast. Let the yeast activate for 5 minutes or so - you will see the bubbles appear.

Sift the flour into a large bowl, stir through the salt, then add in the yoghurt and olive oil, followed by the activated yeast liquid and either stir with a large spoon and flip onto a clean surface to knead by hand for around 10 minutes until the dough is soft, pliable and smooth, or use a mixer with dough hooks for 8-10 mins.

Rub a little extra olive over the dough, tuck the sides under to form a smooth ball, place it back into the bowl, and cover the bowl with clingfilm and a tea towel and leave somewhere warm and cosy for at least a couple of hours, or even up to three until it doubles in size and bubbles start to appear.

While the dough is proving, make the topping mixture.

Place the tomatoes in a bowl of hot water, leave for a couple of minutes, then peel off the skins and roughly chop. Blitz the onions in a food processor, then place them into a sieve over a large bowl so excess liquid can drain out.

Blitz the tomatoes and peppers add them to the sieve too to drain some, but not all, of the excess juices.

Preheat your oven to the hottest setting and place an overturned baking tray on the bottom of the oven.

Once the dough is bubbly, ready and risen, take it out of the bowl and gently punch it down a little then divide it into 20 equal sized pieces, roughly 60-65g each and roll into smooth balls on the surface. Cover them with a tea towel so that they don’t dry out.

Take the topping mixture out of the fridge.

Flour the surface liberally and start rolling out one of the balls into a thin, circular disk, turning at a 45 degree angle each time to you roll, until it’s roughly the size of a dinner plate (approx 25cm diameter).

Place the thin base on a large piece of baking paper then gently spread 3 desert spoons of the topping across the whole of the base, leaving a thin perimeter around the edge.

Carefully lift the baking paper with the uncooked Lahmacun up and onto the overturned tray in the oven. Cook for a minute, then open the oven door and carefully and quickly slide the baking paper out from under the Lahmacun, close the oven door and cook for another 2-3 minutes until the edges are crispy.

Once you have the first one in the oven, start rolling the others until you've always got one in the oven and another one waiting to go straight in.

Stack them on top of each other as they come out of the oven and cover them tightly with foil so that all the lahmacun are fully sealed, and lay a tea towel on top so that they stay hot while the others cook.

Serve immediately, keeping the ones you are not eating wrapped in foil.