Turkish Lahmacun Flatbread (Printable Version)

Thin, crisp flatbread topped with a spiced blend of minced meat, fresh vegetables, and herbs for a savory 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 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 - Combine flour, sugar, and salt in a large bowl. Dissolve yeast in warm water and 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, combine ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil. Mix thoroughly until well blended.
03 - Set oven to 480°F (250°C) or the highest setting. Place a pizza stone or baking tray inside to heat.
04 - Divide risen dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin oval or round approximately 8 inches in diameter.
05 - Spread a thin, even layer of the meat mixture over each dough round.
06 - Transfer to the hot pizza stone or baking tray. Bake for 6 to 8 minutes until edges are crisp and topping is cooked.
07 - Remove from oven and garnish with fresh parsley and a squeeze of lemon. Optionally, top with sliced onions and sumac. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, turning humble ingredients into something that feels restaurant-worthy.
  • The dough is forgiving and fun to work with, especially if you've been intimidated by flatbreads before.
  • You get that crispy-chewy texture contrast that makes you want to eat three of them in one sitting.
02 -
  • Don't be timid with the meat topping—it should completely cover the dough surface or you'll end up with crispy bread instead of lahmacun.
  • If your dough springs back when you try to roll it thin, let it rest for 5 minutes and try again; it needs time to relax.
  • The highest oven temperature is your friend here; a lukewarm oven will give you soggy, chewy lahmacun instead of that signature crispy exterior.
03 -
  • If your home oven doesn't get hot enough, use a cast iron skillet or heavy baking tray preheated in the oven—the thermal mass will compensate and give you better crisping.
  • Work quickly once you place the lahmacun on the hot surface; the thinner it is, the faster it cooks, and you want to catch it at that perfect moment between crispy and lightly golden.
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