Make the Dough

• In a large bowl, mix flour, sugar, olive oil, salt, and yeast.
• Add lukewarm water. Knead until smooth and elastic (8–10 minutes).
• Cover and let rise for 30 minutes to 1 hour.
• Lahmacun dough does not require a long rising time. A short rest of about 30 minutes is enough to make the dough easier to work with, but it does not need to rise until doubled like typical bread dough.

Prepare the Topping

• Add the onion, peppers, and garlic to a food processor.
• Pulse until finely chopped.
• Add the tomato, spices, and minced meat to the processor.
• Blend until the mixture forms a smooth, spreadable paste.
• If using lean meat (less than 20% fat), add the olive oil to improve moisture and richness.

Stovetop Method:

• Place your dry skillet over medium heat. Let it get hot.
• Transfer the rested dough to a floured work surface and shape it into a log.
• Divide the dough into 8 equal portions (approximately 60g each). Shape them into balls and allow to rest for 15-20 minutes, covered.
• While working with one dough ball at a time, keep the remaining balls covered to prevent them from drying out.
• Roll each very thin, around 7-8 inches in diameter.
• Place a sheet of baking paper on your work surface.
• Put one rolled-out thin dough round on the paper.
• Spread a thin, even layer of the meat topping over the dough.
• Carefully lift the baking paper with the topped dough and transfer it onto the preheated pan (a cast iron or heavy skillet works best).
• Cover the pan with a lid.
• Cook for 2-3 minutes to help the topping set and the dough begin to crisp.
• After 2-3 minutes, gently slide out the baking paper, leaving the lahmacun directly in the pan to continue cooking.
• Press lightly to ensure even contact with the pan.
• Cover the pan with a lid to trap steam and help cook the meat topping evenly.
• Cook for 5–7 minutes until the bottom is golden and crispy and the meat is cooked through.
• If needed, rotate halfway through for even browning.
• You can crisp the bottom more by uncovering for the last 1–2 minutes.
• Repeat for the remaining lahmacuns.

How to Roll Lahmacun Dough Very Thin

• Lightly flour your work surface and rolling pin to prevent sticking.
• Use your hands or the rolling pin to press the dough into a rough circle.
• Begin rolling from the centre outward.
• After every couple of strokes, lift the dough gently and rotate it slightly.
• Dust with more flour as needed underneath to prevent sticking.
• It may take several passes—don’t force it in one go.
• If the dough resists stretching, let it rest for a few minutes, then continue.
• Aim for a 7–8-inch round, very thin and almost translucent in places, like a tortilla or lavash.

Oven method

Assemble

• Preheat oven to 250°C, or as hot as your oven allows. Use a pizza stone or preheated baking sheet if available.
• Divide the dough into 8 equal portions (approximately 60g each). Shape them into balls and allow to rest for 10-15 minutes, covered.
• Roll each very thin, around 7-8 inches in diameter.
• Spread a thin layer of topping over each round using a spoon or your hands.

Bake

• Place the lahmacun (on the parchment) onto a pizza peel.
• Open the oven and carefully slide the parchment paper and lahmacun onto the preheated baking stone.
• After 2–3 minutes, once the base has firmed up, you can use tongs to slide out the parchment for direct contact with the hot surface (for a crispier bottom).
• Bake for 6–8 minutes, until edges are crispy and bottom is browned.

To Serve

• Serve hot with lemon wedges, lettuce, sliced onions or tomatoes.
• Traditionally, it’s rolled up and eaten like a wrap.
• Pair with a glass of Ayran, the classic Turkish yoghurt drink.
• It’s cool, tangy, and perfectly balances the rich, savoury flavours of lahmacun.