Turkish Lahmacun Flatbread (Printable)

Thin, crisp Turkish flatbread with spiced minced meat and fresh herbs, perfect for a light snack or meal.

# Ingredient list:

→ Dough

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

→ Meat Topping

07 - 10 1/2 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 - In a large bowl, combine flour, sugar, and salt. Dissolve yeast in warm water, then add to dry ingredients along 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 separate bowl, thoroughly combine ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes (if using), salt, and olive oil until well incorporated.
03 - Preheat the oven to 480°F (250°C), or the highest setting available. Place a pizza stone or baking tray inside to heat.
04 - Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin oval or round about 8 inches (20 cm) in diameter.
05 - Spread a thin, even layer of the meat mixture over each dough round.
06 - Transfer the topped dough to the heated baking tray or stone, working in batches if necessary. Bake for 6 to 8 minutes until the edges are crisp and the topping is fully cooked.
07 - Remove from oven and serve immediately. Garnish with fresh parsley and a squeeze of lemon. Optionally, top with sliced onions and sumac.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, turning simple pantry staples into something that tastes like it took hours.
  • There's something deeply satisfying about eating something you can roll up and customize with fresh herbs and lemon, feeling more like an adventure than dinner.
  • The contrast between the crispy edges and tender topping, plus the way fresh parsley and a squeeze of lemon brighten everything, makes you want seconds immediately.
02 -
  • The dough must be rolled thin—and I mean genuinely thin, almost translucent in spots—because thick lahmacun is just a meat-topped bread, whereas thin lahmacun has that special crispy-tender character that makes it unforgettable.
  • Your oven heat is everything here; if it's not hot enough, the dough won't crisp properly and you'll end up with something soft instead of the satisfying crunch you're after, so don't skip the preheating step.
  • Mixing the meat topping by hand helps you feel when everything is properly combined, and it matters more than you'd think—a thorough mix means even flavor in every bite.
03 -
  • If your dough springs back as you're rolling it, let it rest for a few minutes and then try again—dough has memory and it's trying to tell you something.
  • The moment your lahmacun comes out of the oven, the bottom will still be slightly soft; give it 30 seconds of air time and it'll crisp up beautifully.
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