Turkish Lahmacun Flatbread Delight (Printable)

Thin, crispy dough topped with spiced meat and fresh vegetables, perfect for a light Turkish snack or meal.

# What you need:

→ Dough

01 - 2 1/2 cups all-purpose flour
02 - 3/4 cup warm water
03 - 1 teaspoon instant yeast
04 - 1 teaspoon sugar
05 - 1 teaspoon salt
06 - 2 tablespoons olive oil

→ Meat Topping

07 - 10.5 ounces ground lamb or beef
08 - 1 medium onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 medium tomato, finely diced
11 - 1 small red bell pepper, finely diced
12 - 2 tablespoons tomato paste
13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 teaspoon ground cumin
15 - 1 teaspoon paprika
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon chili flakes (optional)
18 - 1 teaspoon salt
19 - 2 tablespoons olive oil

→ To Serve

20 - Lemon wedges
21 - Fresh parsley or mint
22 - Sliced onions and sumac (optional)

# How to make it:

01 - Combine flour, sugar, and salt in a large bowl. Dissolve yeast in warm water, add to dry ingredients with olive oil. Mix until soft dough forms. Knead for 5 to 7 minutes until smooth. Cover and let rise until doubled, about 30 minutes.
02 - In a bowl, mix ground meat with onion, garlic, tomato, red bell pepper, tomato paste, parsley, cumin, paprika, black pepper, optional chili flakes, salt, and olive oil until fully combined.
03 - Preheat oven to 480°F (250°C) or highest setting. Place pizza stone or baking tray inside to heat.
04 - Divide risen dough into 8 equal balls. On a floured surface, roll each into a thin oval or round, about 8 inches in diameter.
05 - Spread a thin layer of the meat topping evenly over each rolled dough piece.
06 - Transfer to the heated baking surface in batches if necessary. Bake for 6 to 8 minutes until edges are crisp and topping is cooked through.
07 - Remove from oven. Garnish with fresh parsley and lemon wedges. Optionally add sliced onions and sumac. Serve immediately.

# Helpful Hints:

01 -
  • It's a complete meal that feels indulgent but comes together in less than an hour, making weeknight entertaining actually possible.
  • The thin, crispy edges with savory meat and fresh herbs create a flavor depth that tastes like you've been cooking all day.
  • Lahmacun is endlessly flexible—roll it, fold it, share it, and people always want more.
02 -
  • The dough must be genuinely thin, almost transparent in spots, or you'll end up with bread instead of lahmacun—thin dough crisps, thick dough steams.
  • Your oven temperature is non-negotiable; a hot stone or tray is what creates that crispy, slightly charred edge that makes lahmacun special.
  • Don't let the rolled dough sit too long before topping and baking or it will spring back and become thick again.
03 -
  • If your oven doesn't get quite hot enough, preheat a pizza stone for at least 20 minutes to compensate and achieve better browning.
  • For vegetarian lahmacun, finely mince mushrooms and walnuts together, then cook them gently with the same spices and vegetables as a one-to-one substitute.
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