Make the dough: In a large bowl, whisk flour, instant yeast, sugar, and salt. Add olive oil and 1 cup warm water. Mix with a spoon, then by hand, adding more water as needed to form a soft, slightly tacky dough.

Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. It should spring back when pressed.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, until doubled in size.

Prepare the meat topping: In a bowl, combine ground meat, onion, garlic, tomato, parsley, tomato paste, pomegranate molasses, cumin, paprika, cinnamon, black pepper, salt, sumac, olive oil, and lemon juice. Mix gently until evenly combined. The mixture should be moist but not watery.

Preheat the oven: Set the oven to 450°F (230°C). Place a baking stone or heavy sheet inside to preheat if you have one.

Divide the dough: Punch down the dough and divide into 12 equal pieces for small pies or 8 pieces for larger ones. Roll each into a ball. Cover with a towel and rest for 10 minutes.

Shape: On a lightly floured surface, roll each ball into a circle about 4–5 inches wide (small) or 6 inches (large). Keep the center slightly thicker to hold the filling.

Add topping: Spread 2–3 tablespoons of the meat mixture over each circle, leaving a small border. Press the topping gently so it adheres to the dough.

Bake: Transfer to the preheated stone or baking sheet. Bake 10–14 minutes, until the edges are golden and the meat is cooked through with light browning on top.

Finish and serve: Squeeze fresh lemon over the hot pies. Garnish with herbs if you like. Serve immediately with yogurt or a crisp salad.