In a large mixing bowl, combine all-purpose flour, warm water, instant yeast, and olive oil. Mix until a shaggy dough forms, then knead for about 5–7 minutes on a floured surface until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for 30 minutes or until it doubles in size.

While the dough rises, heat a skillet over medium heat. Add chopped onion and minced garlic, sautéing for about 3–4 minutes until softened. Incorporate ground beef or lamb, stirring in tomato paste, and your choice of spices. Cook until the meat is browned and crumbly, about 5–7 minutes, then mix in finely chopped parsley and mint for a fresh finish.

Preheat your oven to its highest temperature, around 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Once the dough has risen, punch it down and divide it into equal portions, about six for individual Lahmacun. On a lightly floured surface, roll each portion out into a thin circle, roughly 10–12 inches in diameter.

Place the rolled dough circles on parchment-lined baking sheets. Evenly spread a generous layer of the seasoned meat filling over each circle, leaving a small border around the edges.

Carefully transfer the baking sheets to the preheated oven. Bake the Lahmacun for 8–10 minutes, keeping an eye out for golden-brown edges and a crisp bottom.

Once baked, remove the Lahmacun from the oven and let them cool slightly. Garnish with additional fresh herbs and serve with lemon wedges on the side.