A friend and I happened upon Hazar, in the Bay Ridge section of Brooklyn, by accident one day. After ordering an eggplant salad and some acili ezme, a spicy red pepper salad, we tore into the basket of flatbreads and were impressed with all. We also ordered lahmacou, a thin individual flatbread with a ground lamb topping, and I asked for lemon and parsley, the traditional accompaniments. The man at the oven brought them, and when I told him how good the bread was, he told me that he makes it fresh three times a day. Two weeks later I was in the basement prep room with Ramazan, the owner, making his bread. Since he makes it so often, it’s fairly simple and quick to prepare. Once the dough is risen it’s divided, rounded, shaped into dimpled disks, and baked right away.