Lahmacun: Turkish Flatbread Pizza
Paper-thin yeast dough topped with a spiced minced meat paste, blasted in a hot oven, then rolled up with lemon juice, parsley, and raw onion. Street food that requires actual skill.
Lahmacun is traditionally cooked in a wood-fired oven at 400–500°C. At home, you need your oven as hot as it goes — 250°C minimum. Use a baking stone or steel if you have one. A cold oven produces soggy lahmacun. Preheat for at least 30 minutes.
🛒 Ingredients
- — Dough
- 300 gBread flour
- 7 gInstant yeast (1 sachet)
- 1 tspSalt
- 1 tspSugar
- 180 mlWarm water
- 2 tbspOlive oil
- — Topping
- 300 gGround beef or lamb
- 1Onion, grated and drained
- 2Tomatoes, grated
- 2 tbspTomato paste
- 1 tspCumin
- 1 tspPul biber (Turkish pepper)
- ½ tspCinnamon
- 1 bunchFlat-leaf parsley, chopped
- — To serve
- 2Lemons, quartered
- 1Red onion, thin rings
- 1 bunchFresh parsley
🛠️ Method
The Dough
Mix flour, yeast, salt, and sugar. Add warm water and olive oil. Knead for 8 minutes until smooth and elastic. Cover and let rise for 1 hour in a warm place until doubled. Don't rush this — the gluten development is what allows you to roll it paper-thin without tearing.
The Topping Paste
Grate the onion and tomatoes and drain both well in a sieve — excess liquid is the enemy. Combine the drained onion, drained tomato, tomato paste, ground meat, cumin, pul biber, cinnamon, salt, and chopped parsley. Mix thoroughly with your hands until you have a uniform paste. It should spread easily without being wet. If it's too loose, drain more liquid. Taste and adjust salt.
The Roll
Preheat your oven to maximum — 250°C or higher. Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into a very thin round or oval — aim for 2–3mm thickness. Thin is the goal. Thick lahmacun is wrong lahmacun. Transfer to a sheet of baking parchment.
The Spread
Spread a thin, even layer of the meat paste over each dough round, leaving a tiny border. The layer should be thin — you're coating the dough, not piling on the topping. Think of it as a paint layer, not a heap. Uneven or thick spots will create an inconsistent bake.
The Bake
Bake on the highest rack, directly on a preheated baking stone or steel if you have one, for 8–10 minutes until the edges are golden and crisp and the meat is cooked through. The base should be dry and slightly crisp — not soft. Remove from the oven, squeeze lemon over immediately, scatter parsley and raw onion, and roll it up like a wrap. Eat with your hands. That is the correct method.
💡 Chef's Notes
Cinnamon: A small amount of cinnamon in the meat paste is the detail most people skip and most people notice is missing.
Baking stone: The single biggest upgrade for home lahmacun. Even a cheap one makes a dramatic difference to the base texture.
Make ahead: The meat paste keeps refrigerated for 2 days. Roll and bake fresh.
Vegetarian version: Replace the meat with finely chopped walnuts, pomegranate molasses, and the same spices. Genuinely good.