Turkish Lahmacun Flatbread (Print out)

Thin, crisp flatbread topped with spiced minced meat, fresh vegetables, and herbs for a flavorful bite.

# What You'll 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 oz 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 - In a large bowl, combine flour, sugar, and salt. Dissolve yeast in warm water, then add to dry ingredients with olive oil. Mix until a soft dough forms. Knead for 5 to 7 minutes until smooth. Cover and let rise for 30 minutes or until doubled in size.
02 - In a bowl, combine ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil. Mix thoroughly until well incorporated.
03 - Set the oven to 480°F on the highest setting. Place a pizza stone or baking tray inside to heat thoroughly.
04 - Divide the risen dough into 8 equal balls. On a lightly floured surface, roll each ball into a very thin oval or round about 8 inches in diameter.
05 - Spread a thin layer of the meat mixture evenly over each dough round.
06 - Place the topped dough onto the hot baking tray or stone. Bake for 6 to 8 minutes until edges are crisp and topping is cooked.
07 - Remove from oven and serve immediately, garnished with fresh parsley and a squeeze of lemon. Optionally, add sliced onions and sumac.

# Expert Advice:

01 -
  • The dough gets impossibly thin and crispy, almost like a savory canvas for that fragrant meat topping.
  • It comes together faster than you'd expect—less than an hour from mixing bowl to table.
  • Serves a crowd or makes leftovers that somehow taste even better the next day.
02 -
  • Your oven temperature makes or breaks this—a cool oven gives you soft, pale lahmacun; a screaming hot one gives you crispy, charred edges that taste like a proper Turkish bakery.
  • Don't overspreading the meat topping; a thin layer bakes evenly, while a thick one stays raw in the middle and burns on the bottom.
  • Work quickly once you pull the dough from the oven—these taste best served piping hot, slightly limp from the steam, and topped fresh.
03 -
  • If your dough is sticking as you stretch it, dust your hands and work surface lightly with flour, but don't overdo it—too much flour makes the dough dry and tough.
  • Serve lahmacun alongside a cool, tangy yogurt drink like ayran, or pour a glass of light red wine; either way, the acidity cuts through the richness and makes the meal feel complete.
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