Turkish Lahmacun Flatbread (Print)

Crisp Turkish flatbread with spiced minced meat, fresh veggies, and herbs offers a savory, satisfying bite.

# Components:

→ 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)

# Method:

01 - In a large bowl, mix the flour, sugar, and salt. Dissolve the yeast in warm water, add to dry ingredients along with olive oil. Combine until soft dough forms. Knead 5 to 7 minutes until smooth. Cover and allow to rise for 30 minutes until doubled in size.
02 - In a separate bowl, combine ground meat, finely chopped onion, garlic, tomato, red bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil. Mix thoroughly until uniform.
03 - Heat the oven to its highest setting, around 480°F. Place a pizza stone or baking tray inside to preheat.
04 - Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin round or oval about 8 inches in diameter.
05 - Spread a thin, even layer of the meat mixture over each dough round.
06 - Transfer each topped dough onto the hot stone or tray in batches as needed. Bake 6 to 8 minutes until edges are crisp and topping is fully cooked.
07 - Remove from oven and serve immediately garnished with fresh parsley and lemon wedges. Optionally add sliced onions and sumac.

# Expert Advice:

01 -
  • Comes together faster than you'd expect, and the smell alone will have everyone gathered in the kitchen.
  • Crispy edges with a tender center and meat that tastes complex but uses ingredients you already have.
  • Doubles beautifully as a weeknight dinner or something impressive enough to make for guests.
02 -
  • The dough must be rolled thin—almost transparent in places—or the lahmacun becomes dense instead of crispy.
  • Your oven heat is everything; if it isn't hot enough, the meat topping will release moisture and steam the bottom rather than bake it.
  • Don't top the lahmacun too generously or the dough won't cook through before the meat overdries.
03 -
  • If your kitchen is cool, proof the dough in a turned-off oven with the light on, which creates a gentle warm environment.
  • You can assemble lahmacun up to an hour ahead and refrigerate them before baking, which actually gives you control over timing when serving a group.
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