Turkish Lahmacun Flatbread (Printable Version)

Thin, crisp flatbread topped with spiced lamb or beef, fresh veggies, 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 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 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 - Mix ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil in a bowl until fully combined.
03 - Set the oven to 480°F (250°C) or its highest setting. 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 piece into a very thin oval or round about 8 inches (20 cm) in diameter.
05 - Spread a thin, even layer of meat mixture over each dough round.
06 - Transfer the topped rounds to the heated stone or tray, working in batches if necessary. Bake for 6 to 8 minutes until edges are crisp and topping is cooked through.
07 - Remove from oven and serve immediately. Garnish with fresh parsley and lemon wedges. Optionally add sliced onions and sumac.

# Expert Tips:

01 -
  • They come together faster than you'd think, making them perfect for weeknight dinners when you want something special without the fuss.
  • The thin, crispy base means you can eat a few without feeling weighed down, but they're still completely satisfying.
  • Once you nail the dough, you'll find yourself making these constantly because everyone asks for seconds.
02 -
  • The dough must be thin—I mean almost translucent—or you'll get bread instead of lahmacun, and the whole point is that crispy-chewy textural moment.
  • Your oven and stone or tray must be hot when the dough goes in, otherwise you get a soggy bottom and all your work disappears; don't skip the preheating.
  • If the meat mixture seems wet, let it sit in a strainer for five minutes to drain before spreading it on; excess moisture is the enemy of crispness.
03 -
  • If your kitchen is cool, warm your bowl and dough gently under a lamp or in an oven with the light on; yeast likes warmth and will move faster with it.
  • Don't be shy with the meat topping—a thin layer means every bite has contrast between crispy bread and cooked filling, which is the whole point.
Go Back