Turkish Lahmacun Flatbread (Printable)

Thin, crisp flatbread topped with spiced minced meat, fresh vegetables, and herbs, ideal for a light meal or snack.

# 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 the 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 or until doubled in size.
02 - In a bowl, combine ground meat with onion, garlic, tomato, red bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil. Blend thoroughly until well incorporated.
03 - Set the oven to 480°F (250°C) or its highest setting. Place a pizza stone or baking tray inside to preheat.
04 - Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin oval or circle approximately 8 inches (20 cm) in diameter.
05 - Spread a thin, even layer of the meat mixture over each rolled dough piece.
06 - Transfer the topped dough onto the preheated baking tray or stone. Bake for 6 to 8 minutes until edges turn crisp and meat topping is cooked through.
07 - Remove from the oven and serve immediately, garnished with fresh parsley and lemon wedges. Optionally add sliced onions and sumac.

# Expert Suggestions:

01 -
  • That first bite delivers a perfect balance of crispy, tender, and savory all at once.
  • It's fast enough to make on a weeknight but impressive enough to serve to guests.
  • The meat topping is endlessly customizable, and you'll find yourself tweaking the spices to match your mood.
02 -
  • A very hot oven is non-negotiable—if it's not hot enough, you'll end up with soft, doughy lahmacun instead of that crispy contrast that makes them special.
  • Rolling the dough thin feels impossible at first, but it gets easier with practice, and the thinner you can stretch it, the better the final texture.
  • Don't crowd the oven if you're baking multiple at once; give each one its own space so the heat can circulate freely.
03 -
  • Keep your hands lightly floured while rolling but not so much that you're working with a dry, stiff dough that fights you.
  • If your dough springs back stubbornly while rolling, let it rest for a few minutes, then go back to it—sometimes patience beats force.
  • Pre-heating your baking stone or tray is the difference between soggy and spectacular, so don't skip this step.
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