Combine flour and salt in a large bowl, then gradually add warm water and olive oil, mixing until a shaggy dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Divide the dough into four equal pieces, shape each into a ball, and let them rest covered for 15 minutes to relax the gluten.

Brown the ground lamb in a skillet over medium heat, breaking it apart, then drain any excess fat. Add chopped onion and minced garlic, cooking until softened.

Stir in tomato paste, red pepper flakes, salt, and pepper, cooking for another 2 minutes. Remove from heat and mix in fresh parsley.

On a floured surface, roll out each dough ball into a very thin, rectangular shape. Spread a quarter of the lamb filling evenly over one half of the dough, leaving a small border.

Fold the other half of the dough over the filling to create a half-moon shape, then gently press the edges to seal and trim if necessary.

Heat a lightly oiled non-stick pan or griddle over medium heat, then cook each gozleme for 3-5 minutes per side until golden brown and cooked through.

Repeat with the remaining dough and filling, serving the gozleme warm, optionally with a squeeze of lemon.