- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 7 g
- 1 ½ tsp
- 1 tsp
- 180 ml
- 2 tbsp
- 300 g
- 1 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 20 g
- 1 tsp
Process
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In a large bowl, combine 300 g all-purpose flour, 7 g instant yeast, 1 tsp salt, and 1 tsp sugar. Add 180 ml warm water and 2 tbsp olive oil. Mix until a dough forms.
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, make the topping: In a food processor, pulse 1 grated onion, 1 chopped red bell pepper, and 1 chopped tomato until finely chopped but not pureed. Alternatively, grate the onion and finely chop the pepper and tomato by hand.
In a bowl, mix the chopped vegetables with 300 g ground lamb, 1 tbsp tomato paste, 1 tbsp red pepper paste, 1 tsp paprika, 1 tsp ground cumin, 0.5 tsp black pepper, and 0.5 tsp salt. Stir well to combine. The mixture should be spreadable; if too wet, drain excess liquid.
Preheat oven to 250°C with a baking stone or an inverted baking sheet inside for at least 30 minutes.
Divide the risen dough into 4 equal balls. On a floured surface, roll each ball into a very thin oval, about 2–3 mm thick. Transfer to pieces of parchment paper for easy handling.
Spread a thin layer of the meat mixture over each dough oval, leaving a 1 cm border around the edges. Use your fingers or the back of a spoon to spread evenly.
Slide one lahmacun (with parchment) onto the preheated stone or baking sheet. Bake for 5–7 minutes, until the edges are crisp and the topping is cooked through and slightly charred in spots. Repeat with remaining lahmacun.
While baking, prepare the garnish: chop 20 g fresh parsley, slice 0.5 red onion, and cut 1 lemon into wedges. Sprinkle sumac over the onion if using.
Serve the lahmacun hot, topped with parsley, red onion, and a squeeze of lemon. Roll up or fold to eat.
Kitchen notes
Kitchen notes
- The most common mistake is making the dough too thick; roll it as thin as possible without tearing, as it should crisp up like a cracker.
- Drain excess liquid from the grated vegetables before mixing with the meat to prevent the topping from making the dough soggy.
- Preheat the oven and baking stone thoroughly; a very hot surface is key to getting a crispy bottom and cooked topping in a short time.
- If you do not have a baking stone, use a heavy baking sheet preheated upside down.
Substitutions
- ground lamb→ground beef or ground chicken
- red pepper paste→additional tomato paste mixed with a pinch of chili flakes
- instant yeast→active dry yeast (proof in water with sugar first)
- all-purpose flour→bread flour for a chewier texture
Storage & reheating
Store leftover lahmacun in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C for 5-7 minutes, or on a dry skillet over medium heat until warmed through. Avoid microwaving, as it makes the bread soggy. For longer storage, freeze baked lahmacun in a single layer, then stack with parchment paper between layers in a freezer bag for up to 2 months. Reheat from frozen in a 200°C oven for 8-10 minutes.
Gallery
FAQ
The questions we get asked most
Why did my lahmacun turn out soggy?
Sogginess usually comes from too much moisture in the topping or an oven that is not hot enough. Make sure to drain the grated onion, pepper, and tomato well before mixing with the meat, and preheat your oven and baking stone to 250°C for at least 30 minutes. Also, roll the dough very thin so it crisps quickly.
Can I make lahmacun dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After kneading, place it in a lightly oiled bowl, cover, and refrigerate. Let it come to room temperature for 30 minutes before rolling. The topping can also be made a day ahead and stored covered in the fridge.
How do I know when lahmacun is fully cooked?
The edges of the flatbread should be crisp and lightly browned, and the meat topping should be cooked through with no pink remaining. The total baking time is usually 5-7 minutes at 250°C. If the topping is still pink, bake for another 1-2 minutes, but watch closely to avoid burning.
Can I use a different type of meat for lahmacun?
Yes, ground beef or ground chicken can be used instead of lamb. For the best flavor, choose meat with some fat content (about 15-20% fat) so the topping stays juicy. If using very lean meat, add a tablespoon of olive oil to the mixture.
What can I use instead of red pepper paste?
If you cannot find red pepper paste (biber salçası), substitute with an equal amount of tomato paste plus a pinch of chili flakes or a teaspoon of paprika for a similar color and mild heat. You can also use roasted red peppers blended into a paste.
Can I freeze lahmacun?
Yes, baked lahmacun freezes well. Cool completely, then stack with parchment paper between each flatbread and place in a freezer bag. They keep for up to 2 months. Reheat directly from frozen in a 200°C oven for 8-10 minutes until hot and crisp.
Why is my lahmacun dough tearing when I roll it?
Dough that tears is often too dry or not rested enough. Add a little water if the dough feels stiff, and let it rest for 10 minutes after kneading before rolling. Also, roll gently from the center outward, and use a light hand; if it still tears, the gluten needs more relaxation time.
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