In a large mixing bowl, combine the strong white flour and salt. Create a well in the center and pour in the water and olive oil. Mix them together using your hands until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean cloth and let it rest for about 30 minutes.

While the dough rests, prepare the filling. Finely chop the onion, garlic, and tomatoes. If using fresh peppers, remove the seeds and chop them into small pieces.

In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until they are fragrant.

Add the ground meat to the skillet, stirring until browned. Incorporate the chopped tomatoes, green peppers, red romano pepper, tomato paste, red pepper paste, parsley, black pepper, paprika, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together.

Divide the rested dough into equal portions and roll each piece into a ball. On a floured surface, roll each ball into a thin circle.

Heat a non-stick frying pan over medium heat. Transfer one rolled dough circle onto the pan and spread a layer of the meat filling evenly on top.

Cook for 2-3 minutes or until the bottom is lightly browned.

Preheat your oven to 400°F (200°C). Once the base is golden and the meat is cooked through, transfer the lahmacun to a baking sheet.

Bake in the preheated oven for an additional 5-7 minutes until the edges are crispy and the filling is sizzling.

Remove from the oven, let it cool slightly, and repeat the process with the remaining dough and filling.