Turkish Lahmacun Flatbread (Print Version)

Thin flatbread with spiced minced meat, fresh vegetables, and herbs, perfect for a light and satisfying meal.

# 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)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. 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 until doubled in size.
02 - Mix ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil thoroughly until evenly incorporated.
03 - Set the oven to its highest setting, approximately 480°F. Place a pizza stone or baking tray inside to heat thoroughly.
04 - Divide risen dough into eight equal portions. On a floured surface, roll each into a very thin oval or round about 8 inches in diameter.
05 - Spread a thin, even layer of meat mixture over each dough round.
06 - Transfer the topped dough to the hot baking surface. Bake for 6 to 8 minutes until edges are crisp and topping is cooked through.
07 - Remove from oven and immediately garnish with fresh parsley and a squeeze of lemon. Optionally add sliced onions and sumac.

# Expert Advice:

01 -
  • The dough gets impossibly crisp and thin when you don't overthink it, creating that signature Turkish flatbread texture.
  • You can have fresh, restaurant-quality lahmacun on your table in under an hour once you get the rhythm down.
  • The meat topping is forgiving—it actually tastes better when you let the spices mingle for a few minutes before assembly.
02 -
  • Rolling the dough thin is non-negotiable—it's the whole point of lahmacun, and thick dough will throw off the entire balance and texture.
  • Don't overload the topping or it'll steam the dough instead of crisping it, and your flatbread becomes sad and chewy.
  • Work quickly once you start assembly because the dough can dry out, and a dried-out dough won't stretch as easily when it goes in the oven.
03 -
  • Use a preheated pizza stone or heavy baking tray—the heat underneath is what creates that essential crispy base that distinguishes lahmacun from every other flatbread.
  • If your oven runs cool, crank it even higher than you think necessary; the meat needs enough heat to cook through quickly before the dough over-browns and toughens.
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