Lahmacun, often called Turkish pizza, is a thin, crispy flatbread topped with a spiced ground meat mixture. The dough is the foundation—it needs to be pliable enough to roll paper-thin, sturdy enough to hold the topping, and soft enough to fold around fillings. This recipe uses a simple combination of flour, water, yeast, and olive oil to create a dough that stretches easily and bakes up with a perfect chewy-tender texture.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 ½ teaspoons (9 g) fine salt
- 1 teaspoon (4 g) sugar
- 1 ½ cups (355 ml) warm water (about 105°F / 40°C)
- 2 tablespoons (30 ml) olive oil, plus more for brushing
Instructions
- In a large bowl, whisk together the flour, instant yeast, salt, and sugar. Make a well in the center.
- Pour the warm water and olive oil into the well. Stir with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky; add a little flour if needed, but avoid over-flouring.
- Shape the dough into a ball. Place it in a lightly oiled bowl, turn to coat, and cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 4 equal pieces (about 200 g each). Roll each piece into a ball, cover with a damp towel, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.
- While the dough rests, preheat your oven to 500°F (260°C) or as high as it will go. If you have a pizza stone or baking steel, place it in the oven to heat.
- On a lightly floured surface, roll one ball into a very thin circle, about 10–12 inches (25–30 cm) in diameter. It should be almost translucent—thin enough to see your hand through.
- Transfer the rolled dough to a piece of parchment paper. Spread your prepared lahmacun topping evenly over the surface, leaving a small border if desired (traditional lahmacun is topped edge to edge).
- Slide the parchment with the lahmacun onto the hot pizza stone or a baking sheet. Bake for 4–6 minutes, until the edges are golden and the bottom is crisp. The topping should be cooked through.
- Repeat with the remaining dough balls. Brush the hot lahmacun with a little olive oil if you like, and serve immediately.
Tips
- Use bread flour for extra chew: Substitute up to half the all-purpose flour with bread flour for a chewier texture. The higher protein content gives the dough more structure.
- Don’t skip the rest: Letting the dough balls rest for 10 minutes before rolling is crucial. It relaxes the gluten, so the dough won’t spring back when you roll it.
- Roll thin, not thick: Lahmacun should be very thin—thicker dough will be doughy and chewy rather than crisp. If the dough tears, just patch it with a scrap of dough; it’s forgiving.
- No pizza stone? Use a cast-iron skillet: Heat a cast-iron skillet upside down in the oven, and bake the lahmacun directly on it. Or, use an inverted baking sheet preheated for 10 minutes.
Serving Suggestions
Lahmacun is traditionally served with fresh parsley, a squeeze of lemon, and sometimes a few slices of tomato and onion. To eat, place a few herbs and vegetables on top, roll it up, and enjoy. It’s also delicious with a side of pickled peppers or a simple salad. For a more filling meal, serve it with a bowl of lentil soup or a yogurt dip.
Variations
- Whole wheat: Replace half the all-purpose flour with whole wheat flour. The dough will be slightly denser, but the nutty flavor pairs well with the spiced meat.
- Spicy version: Add 1–2 teaspoons of red pepper flakes or a pinch of cayenne to the topping mixture for extra heat.
- Vegetarian: Skip the meat topping and use a mixture of finely chopped mushrooms, bell peppers, and onions seasoned with the same spices (paprika, cumin, sumac, etc.).
- Herb-infused dough: Add 2 tablespoons of chopped fresh parsley or mint to the dough before kneading for a subtle herbal note.
Storage and Reheating
Cooked lahmacun can be stored in the refrigerator for up to 3 days. Stack them with parchment paper between each piece to prevent sticking, and wrap tightly in plastic wrap or foil. To freeze, place parchment-separated lahmacun in a zip-top bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
To reheat, place the lahmacun on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until hot and slightly crisp. You can also reheat in a dry skillet over medium heat for 1–2 minutes per side. Avoid microwaving, as it will make the dough soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. After kneading, place it in a covered bowl in the refrigerator; the cold will slow the rise. Let it come to room temperature for about 30 minutes before shaping and rolling.
Why is my dough shrinking when I roll it? This usually happens if the dough hasn’t rested long enough. The gluten is too tight, so it pulls back. Let the dough balls rest for at least 10 minutes, and if they still resist, rest them for another 10 minutes.
Can I use active dry yeast instead of instant? Yes. Use the same amount (1 teaspoon) and dissolve it in the warm water with the sugar for 5–10 minutes until frothy before adding to the flour. Reduce the water by 2 tablespoons to compensate for the extra liquid in the yeast mixture.
What if I don’t have a pizza stone? A heavy baking sheet works fine. Preheat it in the oven for 10 minutes, then carefully place the lahmacun on it. The hot pan helps crisp the bottom.
How thin should the dough be? Aim for about 1/8 inch (3 mm) or less. You should be able to see your hand through the dough when you hold it up. If it’s too thick, it will be bready instead of crisp.
Can I grill lahmacun? Yes, you can cook lahmacun on a grill. Roll the dough, place it on a lightly oiled grill grate over medium-high heat, and cook for 2–3 minutes per side. The topping can be spread on after grilling, or you can spread it on before grilling and cook only one side.
Related
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- Khachapuri Day: Traditions & a Full Recipe
- Khachapuri Milk Street: Cheesy Bread Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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