To make the dough, mix everything together and knead for 7 minutes until smooth and lump free. The dough should be soft and a little bit sticky.

Roll the dough into a ball and apply oil all over. Cover and allow to stand for 30 minutes.

To make the meat topping, roast the red bell pepper on flame until the skin is all charred. Now place in an air tight container and allow to sweat for 10 minutes. Now remove the skin.

Add red bell pepper and all the ingredients of the meat topping into a chopper. Do not add meat at this stage. Chop into a fine salsa.

Add the minced meat and chop again until all well combined. Meat topping is ready.

Take the dough out and cut into 8 pieces and roll into balls.

Heat a pan or tawa on medium to low flame.

Roll the dough ball into a very thin roti and apply a thin layer of meat topping.

Transfer it to the pan and cook for a few minutes until the base is crunchy and brown. Now flip and cook the minced meat.

Transfer the lahmachun on to a serving plate and repeat the process for remaining dough balls.

Serve lahmachun with sliced tomatoes, fresh coriander and lemons.

You can serve Lahmachun with Ayran as this is a really refreshing drink and goes very well with lahmachun.

Enjoy!