middle-easternCrispy Turkish Lahmacun Flatbread
Wafer-thin, blistered crispy Turkish flatbread topped with finely minced seasoned lamb, sweet red peppers, and garlic, rolled with parsley and lemon.
- Prep:
- 25 minutes
- Cook:
- 30 minutes
- Waiting:
- 30 minutes (resting the dough, 30 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Blender or processor, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Making the dough
38 minutesMix the flour, salt and water and knead for 8 minutes. Divide into 8 balls, cover and rest for 30 minutes.
Success cueThe dough is smooth and soft.
- 02
Topping
5 minutesSqueeze the excess juice from the tomatoes. Pulse the lamb, bell pepper, onion, half of the parsley, 1 garlic clove, the tomatoes, the paprika and 1 teaspoon of salt in a food processor into a fine paste.
Success cueThe paste spreads easily and is not watery.
Watch outToo much tomato juice makes the base soggy.
- 03
Oven
30 minutesOven heatWhile the dough rests, heat the oven with a baking steel or heavy tray inside at 250°C for 30 minutes.
Success cueThe oven has reached 250°C.
- 04
Shaping
10 minutesRoll each ball into a very thin oval, about 2 mm thick, on floured baking paper. Spread a thin layer of topping right to the edges and press it in.
Success cueThe dough is thin enough to almost see through.
- 05
Baking
6 minutesOven heatSlide two at a time onto the hot tray and bake for 5 to 6 minutes.
Success cueThe edges are crisp and the meat is no longer pink.
- 06
Serve
2 minutesServe hot with the rest of the parsley and lemon wedges. Roll up to eat.
Success cueThe bread bends around the filling without cracking.
Cooking tips
Spreading the meat paper-thin ensures it cooks fully in 5 blazing minutes without releasing excess water.
- • Roll the dough very thin; good lahmacun is crisp but bends without cracking.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 765
- Protein
- 33.0g
- Carbs
- 87.8g
- Fat
- 30.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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