Turkish Lahmacun Spiced Flatbread (Printable)

Thin, crisp Turkish flatbread topped with spiced meat, fresh vegetables, and herbs, perfect for snacks or light meals.

# 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)

# Directions:

01 - Combine flour, sugar, and salt in a large bowl. Dissolve yeast in warm water, then add along with olive oil to dry ingredients. Mix until soft dough forms. Knead 5 to 7 minutes until smooth. Cover and allow to 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 used, salt, and olive oil in a bowl until thoroughly combined.
03 - Set oven to 480°F (250°C) or highest setting. Place pizza stone or baking tray inside to heat.
04 - Divide risen dough into 8 equal pieces. On a floured surface, roll each into a thin oval or round about 8 inches (20 cm) diameter.
05 - Spread a thin, even layer of meat mixture over each dough round.
06 - Place lahmacuns on hot stone or tray in batches as needed. Bake 6 to 8 minutes until edges are crisp and topping is fully cooked.
07 - Remove from oven and serve immediately garnished with fresh parsley and a squeeze of lemon. Optionally add sliced onions and sumac.

# Expert Tips:

01 -
  • The dough gets impossibly crispy on the edges while staying tender underneath, almost like a thin-crust pizza but somehow better.
  • It comes together faster than you'd expect, especially once you understand the rhythm of rolling and topping.
  • Everyone eats three when they meant to eat one, which tells you everything you need to know.
02 -
  • Your oven temperature is non-negotiable; if you can't get it hot enough, these won't crisp properly, and that's half the appeal.
  • Don't overload the topping or you'll end up with a soggy, undercooked base that disappoints everyone involved.
  • Roll the dough thin enough to slightly see through it; this is the difference between lahmacun and regular pizza.
03 -
  • If you have access to a pizza stone, use it religiously; it distributes heat more evenly and gives you crispier results than a regular tray.
  • Don't let your meat topping sit around after mixing or the vegetables will start releasing water; assemble and bake shortly after prepping it.
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