Combine the yeast and warm water in a bowl and leave for 10 minutes. After 10 minutes add the self raising flour, sugar and salt. Mix really well until you get a dough. Transfer to a lightly oiled bowl, cover with a tea towel and leave the dough to rest for a few hours in a warm place until doubled in size.
For the toppings:
In a bowl mix the minced lamb, tomato puree, red pepper paste, tomatoes, green peppers, oregano, cumin, black pepper, salt, garlic and parsley. Mix really well until all combined.
Preheat the oven - I usually turn up to the highest setting and then turn down again to half way once lahmacun is in the oven. Lightly grease a pizza tray.
Now take the dough and break off small walnut sized pieces. The aim is to roll the dough out extremely thin. (If you've had the chance to taste lahmacun in Turkey then you will understand how thin it has to be). Transfer to the prepared pizza tray. Spread the lamb mixture thinly out over the dough and to the edges.
Bake in the preheated oven for 10 to 15 minutes to cook depending on what setting you have on your oven, until the base is crispy and the lamb is no longer pink. Once one lahmacun has cooked put on a plate and cover with a tea towel to keep warm while you prepare and cook the other lahmacuns.