Authentic Crispy Turkish Lahmacun (Stone-Baked Spiced Lamb Flatbread)
Turkey's celebrated paper-thin crispy flatbread: blistering artisan yeast dough topped with a savory layer of finely minced lamb, sweet red peppers, ripe tomatoes, garlic, Aleppo pepper, and sumac, rolled up with crisp fresh parsley, purple onions, and a squeeze of fresh lemon juice.
Ingredients
Crispy Thin Dough
- 3 cups all-purpose flour or bread flour
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 1 cup warm water (approx. 105°F/40°C)
- 2 tbsp olive oil
Spiced Minced Meat Topping
- 300g (10 oz) ground lamb (or combination of 80/20 lamb and beef)
- 1 medium red bell pepper and 1 green Sivri pepper, very finely minced
- 1 medium onion, grated and juices squeezed out
- 3 garlic cloves, finely grated
- 2 medium tomatoes, finely grated into pulp
- 2 tbsp Turkish red pepper paste (biber salçası) and 1 tbsp tomato paste
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1.5 tsp ground cumin and 1 tsp sweet paprika
- 1 tbsp Aleppo pepper flakes (pul biber)
- 1 tsp ground sumac and 1.5 tsp salt
Serving & Rolling
- Fresh flat-leaf parsley leaves and fresh mint sprigs
- 1 red onion, thinly sliced into half-moons and tossed with 1 tsp sumac
- Fresh juicy lemon wedges
Instructions
Knead and Rest the Dough
In a large bowl, whisk flour, yeast, sugar, and salt. Add warm water and olive oil, stirring until a dough comes together. Knead on a lightly floured surface for 8 minutes until smooth and elastic. Divide into 6 equal balls, place on an oiled tray, cover with a damp towel, and let rise for 45 minutes.
Prepare the Savory Meat Spread
In a food processor, finely pulse the red pepper, green pepper, onion, garlic, grated tomatoes, pepper paste, tomato paste, parsley, and spices until pasty. Transfer to a bowl, add ground lamb, and knead by hand for 3 minutes until uniformly blended and spreadable.
Roll Paper-Thin and Spread Meat
Preheat your oven with a pizza stone or heavy baking steel to its highest setting (500°F/260°C or higher). On parchment paper dusted with flour, roll out each dough ball as thin as possible (about 1-2 mm thick oval or circle). Spread 2 heaped tablespoons of meat mixture evenly across the entire surface right to the edges, pressing gently.
Bake to Blistered Crisp Perfection
Slide the parchment with lahmacun directly onto the blistering-hot pizza stone. Bake for 5 to 7 minutes until the edges are nicely charred, crisp, and the meat is sizzling. Repeat with remaining dough.
Roll and Savor
Top each hot lahmacun with fresh parsley, sumac-rubbed red onions, and a generous squeeze of fresh lemon juice. Roll tightly like a wrap and eat immediately while piping hot and crispy.
Nutrition Facts
* Based on a 2,000 calorie diet.