Turkish Lahmacun Flatbread Delight (Printable)

Thin, crisp flatbread with seasoned minced meat, tomato, and herbs baked to perfection.

# 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 Guide:

01 - In a large bowl, combine flour, sugar, and salt. Dissolve yeast in warm water, then add to dry ingredients 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 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 incorporated.
03 - Set the oven to 480°F (250°C) or highest setting. Place a pizza stone or baking tray inside to heat.
04 - Divide risen dough into 8 equal portions. On a lightly floured surface, roll each into a very thin oval or round about 8 inches in diameter.
05 - Spread a thin layer of the meat mixture evenly over each dough round.
06 - Transfer to the preheated baking stone or tray, working in batches if necessary. Bake for 6 to 8 minutes until edges are crisp and topping is cooked.
07 - Remove from oven and serve immediately garnished with fresh parsley and a squeeze of lemon. Optionally top with sliced onions and sumac.

# Expert Advice:

01 -
  • They're ready in under an hour and feel far more impressive than the effort actually requires.
  • Each bite cracks with a thin, crispy shell before releasing juicy, herb-forward meat—pure textural satisfaction.
  • They're endlessly flexible: serve them flat, rolled up with greens, or on their own as a snack that tastes like travel.
02 -
  • The dough must be thin—truly thin, like you can almost see through it—or it won't be lahmacun, it'll be flatbread with meat on top.
  • Your oven temperature is everything; if it's not hot enough, the bottom will be soft and the whole thing loses its magic.
  • The meat mixture should be well-seasoned and slightly moist from the olive oil, but not wet enough to seep through the dough before it bakes.
03 -
  • Use a pizza stone if you have one—it distributes heat more evenly than a metal tray and creates a crispier bottom.
  • Don't overwork the meat mixture or it becomes dense; mix just until everything is incorporated and let it cook gently in the oven.
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