Turkish Lahmacun Flatbread (Printable)

A crisp Turkish flatbread topped with spiced lamb, fresh veggies, and herbs for a flavorful bite.

# 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:

01 - In a large bowl, mix flour, sugar, and salt. Dissolve yeast in warm water, then combine with dry ingredients along with olive oil. Knead the dough until smooth, about 5–7 minutes. Cover and allow to rise until doubled, about 30 minutes.
02 - Combine ground meat, chopped onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil in a bowl. Mix thoroughly to blend all ingredients evenly.
03 - Set the oven to 480°F (250°C) or the highest temperature. Place a pizza stone or baking tray inside to heat thoroughly.
04 - Divide the risen dough into 8 equal portions. On a floured surface, roll each portion into a thin 8-inch diameter oval or circle.
05 - Spread a thin, even layer of the meat mixture onto each dough round.
06 - Place topped dough onto the hot tray or stone. Bake for 6–8 minutes until edges are crisp and the topping is cooked through. Work in batches if necessary.
07 - Remove from oven and serve immediately with fresh parsley and lemon wedges. Optionally, garnish with sliced onions and sumac.

# Insider Tips:

01 -
  • The dough crisps up like parchment, giving you that perfect contrast with the juicy spiced meat topping.
  • Its endlessly adaptable, you can roll it, fold it, tear it, and pile on fresh herbs however you like.
  • Making these at home fills your kitchen with the kind of aroma that makes everyone wander in asking whats for dinner.
02 -
  • Roll the dough as thin as you can, thick dough turns bready and heavy instead of crisp and delicate.
  • Dont overload the topping, a thin layer cooks faster and tastes better than a thick clump that stays raw in the center.
  • Work quickly once the oven is hot, lahmacun bakes fast and you want to catch it at that golden moment before it overcooks.
03 -
  • Let your rolled dough rest for a minute before topping it, this relaxes the gluten and prevents shrinking in the oven.
  • Use parchment paper to transfer the topped dough onto the hot tray, it saves you from burns and keeps the shape intact.
  • Taste your meat mixture before spreading it, adjust the salt and spices now because you cant fix it once its baked.
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