Combine flour, yeast, and salt in a large mixing bowl. Gradually add warm water while stirring to create a shaggy dough. Knead with olive oil for 8-10 minutes until smooth and elastic. Let rise for 1 hour.

Heat a skillet over medium heat, sauté chopped onions until translucent. Add ground lamb with spices and bell pepper. Cook until browned. Stir in diced tomatoes and cook for an additional 2-3 minutes, then remove from heat.

Preheat oven to 475°F (245°C). Punch down the risen dough, divide, and roll each into an oval. Spoon cooled filling along the center, pinch ends to form a boat shape.

Arrange on a parchment-lined baking sheet and bake for 12-15 minutes until edges are golden brown. Brush with melted butter after baking.

Allow to cool slightly before slicing. Serve warm with a salad for a refreshing complement.