Lahmacun - Turkish Flatbread
Serves 8
15 mins prep
30 mins cook
60 mins Proofing Time
105 mins total
A thin and crispy flatbread topped with a layer of caramelized lamb, vegetables, herbs and spices. Lahmacun will make you fall in love with Turkish street food.
The Dough...
The Topping...
The Garnishes...
Make the dough...
Combine 2 cups of bread flour, 1 teaspoon of salt, 1 teaspoon of granulated sugar and 2 1/4 teaspoons of instant yeast in a large bowl
Begin adding warm water, a little at a time, until a soft dough forms
Knead with floured hands for 4-5 minutes to create a smooth, elastic dough
Cover the bowl with plastic wrap and let rest in a warm place for about an hour
Make the topping...
Pulse 1/4 cup of fresh parsley leaves with 1/2 of a small red bell pepper, 1/2 of a small red onion and 2 minced garlic cloves in a food processor until fine
Transfer the mixture into a thin kitchen towel and squeeze out the excess moisture
Add the mixture into a large bowl along with 12 ounces of ground lamb or beef and 1 tablespoon of tomato paste, 1 teaspoon of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of Greek oregano, 1 teaspoon of cumin, 1/2 teaspoon of salt and a pinch of black pepper and mix until well combined
Assemble the lahmacun...
Preheat your oven to 475 degrees (if using a pizza stone, place it into the oven before you begin preheating)
Transfer the dough onto a lightly floured surface
Divide the dough into 8 equal portions
Using a floured rolling pin, roll a portion of dough out into a very thin round and spread 3-4 tablespoons of the meat mixture over the entire surface
If using a baking sheet, carefully transfer the assembled lahmacun onto the baking sheet. If using a pizza stone, use a pizza peel to transfer the lahmacun onto the preheated stone
Bake at 475 degrees for about 8 minutes
Repeat the process until all of the dough has been used
Garnish with thinly sliced red onions, tomatoes and fresh parsley and serve with tzatziki
