(Serves )
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Put the warm water into a bowl along with the first measures of salt and sugar and the olive oil. Stir.
Sprinkle the yeast on top and leave for a few minutes.
Gradually add in most of the flour and start to mix to form a dough. Add more flour if you need to.
Knead the dough adding a little flour as you go to stop it sticking until it is workable. Knead for 10 minutes. Alternatively you can knead the dough in a mixer with the dough hook.
Cover the dough with an upturned bowl or a damp cloth and leave for 20 to 30 minutes.
Meanwhile make the filling.
Finely chop the onion, heat the second measure of oil in a pan and add the onion.
Cook gently over a medium heat until the onion has softened.
Add the mince and turn the heat up a little. Cook the mince, stirring, until the meat starts to sizzle.
Add the chopped garlic, the Aleppo pepper and the second measure of salt.
Turn the heat back down to medium and stir the meat for 2 minutes.
Add the chopped parsley, tomato and pepper paste and the second measure of hot water.
Stir in to combine and cook for 2 more minutes.
Add the second measure of flour and stir in. Cook for one more minute and remove the pan from the heat.
Leave to cool.
When the filling has cooled, heat the oven to 180C.
Divide the dough evenly, about 200g per serve.
Take each piece of dough and give it a quick knead. Roll it into a sausage shape, then press and stretch the dough on your bench or a board until you have an oval shape roughly 30cm x 15cm. Place this onto a tray lined with baking paper. Dab some water around the edge of the dough ovals.
When all the ovals are finished and on trays, divide the meat mixture evenly and put a measure onto the dough. Spread it evenly up to the edges.
Press one end of the dough together to close the end and continue to press the dough together about one third of the way along. Do this with the other end. Leave a gap in the middle that is open.
Bake for 20 minutes or until the bread is golden and crunchy.
Serve hot with Ayran. Yogurt drink.
You can brush the dough with an egg wash and sprinkle some Nigella seeds on top before baking if desired.