Lahmacun (Turkish Flatbread)
Thin, crispy Turkish flatbreads topped with a well-spiced ground lamb and vegetable mixture, baked blazing-hot until the edges bubble and char. Traditionally rolled up with fresh parsley, tomato, and a squeeze of lemon.
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Ingredients
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp kosher salt (for dough)
- 1/2 tsp granulated sugar
- 2/3 cup warm water (about 110°F)
- 2 tbsp olive oil (for dough)
- 1 lb ground lamb
- 1 yellow onion, finely grated
- 1 green bell pepper, finely chopped
- 2 roma tomato, finely chopped
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp Aleppo pepper or crushed red pepper flakes
- 1/2 tsp ground allspice
- 1 tsp kosher salt (for filling)
- 1/2 cup fresh flat-leaf parsley, roughly chopped
- 2 lemons, cut into wedges
Instructions
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1
Make the dough: in a large bowl combine 2 cups all-purpose flour, 1 tsp instant yeast, 1/2 tsp kosher salt (for dough), and 1/2 tsp granulated sugar. Add 2/3 cup warm water (about 110°F) and 2 tbsp olive oil (for dough). Mix until a shaggy dough forms, then knead on a lightly floured surface for 5 minutes until smooth. Divide into 4 equal balls, cover, and rest 20 minutes.
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2
Preheat oven to 500°F (260°C) with a baking sheet or pizza stone inside. Make the topping: combine 1 lb ground lamb, 1 finely grated yellow onion, 1 finely chopped green bell pepper, 2 finely chopped roma tomato, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp Aleppo pepper or crushed red pepper flakes, 1/2 tsp ground allspice, and 1 tsp kosher salt (for filling) in a bowl. Mix well until a smooth, paste-like mixture forms.
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3
On a lightly floured surface, roll each dough ball into a very thin oval or round, about 10 to 12 inches wide. Transfer to parchment paper.
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4
Spread a thin, even layer of the lamb topping all the way to the edges of each flatbread, pressing it into the dough gently.
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5
Slide flatbreads on parchment onto the hot baking sheet. Bake for 8 to 10 minutes until the edges are golden and crisp and the meat is cooked through, reaching an internal temperature of 160°F (71°C). The meat layer will be thin and cooked quickly.
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6
Scatter 1/2 cup roughly chopped fresh flat-leaf parsley over the hot lahmacun. Serve with 2 cut into wedges lemons for squeezing; roll up the flatbread to eat.
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