Turkish Lahmacun Flatbread (Printable Version)

Crisp Turkish flatbread with spiced minced meat, fresh vegetables, and herbs, ideal for a light meal or snack.

# 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 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)

# Step-by-Step:

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, then knead for 5 to 7 minutes until smooth. Cover and let rise for 30 minutes until doubled in size.
02 - Combine 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. Mix thoroughly until well incorporated.
03 - Set the oven to 480°F (250°C) or the 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 portion into a very thin circle or oval about 8 inches (20 cm) in diameter.
05 - Spread a thin, even layer of the meat mixture over each dough round.
06 - Place the topped dough onto the hot baking stone or tray in batches if necessary. Bake for 6 to 8 minutes until the edges are crisp and the topping is cooked through.
07 - Remove from the oven and serve immediately. Garnish with fresh parsley and a squeeze of lemon. Optionally add sliced onions and sumac.

# Expert Advice:

01 -
  • They come together faster than you'd expect, which means you can serve something restaurant-quality without the stress.
  • The crispy-chewy contrast and bold spiced meat topping make them feel indulgent while staying light enough for any meal.
  • They're endlessly flexible—serve them plain, roll them up, add your own toppings, or make a vegetarian batch alongside.
02 -
  • Roll your dough as thin as you can without tearing it; thick lahmacun tastes doughy and misses the whole point.
  • If your topping is too thick or wet, it won't cook through in the brief baking time—spread it sparingly and don't overload it.
03 -
  • Don't open the oven door during baking or you'll lose precious heat and the crust won't crisp properly.
  • If you don't have a pizza stone, a cast iron skillet preheated in the oven works beautifully and creates an even darker crust.
Go Back