Make the dough: In a large bowl combine Flour with warm Water, Instant Yeast and Salt. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
Prepare the topping vegetables: Finely dice the Onion, Turkish Green Peppers and Tomato, and chop the Flat-Leaf Parsley. Set aside.
Make the meat mixture: In a bowl combine the ground Beef with the diced Onion, Turkish Green Peppers, Tomato and chopped Flat-Leaf Parsley. Add finely chopped or softened Lamb Tail Fat to add richness, then season with Salt, freshly ground Black Pepper and Red Pepper Flakes. Mix thoroughly until the mixture becomes slightly pasty and holds together.
Preheat your oven as hot as it will go (250–275°C / 480–530°F) and place a baking stone or heavy tray inside to heat.
Divide the risen dough into 6–8 equal pieces. On a lightly floured surface, roll each piece into a very thin oval or rectangle about 3–4 mm thick.
Spread a thin, even layer of the meat mixture over each rolled piece of dough, pressing the meat to the edges so it adheres.
Bake the topped flatbreads on the preheated stone or tray for 8–12 minutes, until the crust is crisp and the meat is fully cooked and slightly browned at the edges.
Finish and serve: Remove from the oven, squeeze fresh Lemon juice over the hot Etli Ekmek, cut into slices, and serve immediately while crisp.
