Turkish Lahmacun Flatbread (Printable Version)

Thin crisp flatbread topped with spiced minced meat, fresh vegetables, and herbs for a savory treat.

# 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)

# Step-by-Step Guide:

01 - In a large bowl, combine the flour, sugar, and salt. 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 until doubled in size, about 30 minutes.
02 - In a separate bowl, thoroughly combine ground meat, onion, garlic, tomato, bell pepper, tomato paste, parsley, cumin, paprika, black pepper, chili flakes if using, salt, and olive oil until well blended.
03 - Heat the oven to 480°F (250°C) or its highest setting and place a pizza stone or baking tray inside to warm.
04 - Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a thin oval or round about 8 inches in diameter.
05 - Spread a thin, even layer of the meat mixture over each dough round.
06 - Transfer the topped dough to the preheated stone or tray, working 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, garnished with fresh parsley and a squeeze of lemon. Optionally, add sliced onions and sumac.

# Additional Tips::

01 -
  • It comes together faster than you'd think, turning humble pantry staples into something that tastes like you've been cooking all afternoon.
  • The meat topping is forgiving and adaptable—fiddle with the spices, add more lemon, use beef instead of lamb, and it still works beautifully.
  • Watching that thin dough transform in a hot oven never gets old, and serving them warm with lemon wedges feels both casual and special.
02 -
  • The dough must be rolled thin—almost translucent—otherwise it stays chewy instead of becoming crispy, and that's where most homemade versions go wrong.
  • Your oven temperature is everything; if it's not truly hot, the topping will dry out before the crust crisps, so don't skip preheating or use a lower temperature.
  • Meat topping spreads best when it's at room temperature, and mixing it by hand ensures even distribution of spices in a way stirring never quite does.
03 -
  • If your oven doesn't hold heat well, preheat it even longer than you think necessary, or slide the lahmacun onto a preheated cast-iron skillet on the stovetop for the first minute before finishing under the broiler.
  • Make the meat topping up to a day ahead and keep it covered in the refrigerator—in fact, the flavors meld better after sitting overnight, so this is smart planning, not cutting corners.
Go Back