Lahmacun (لحم عجين) — Turkish Thin Flatbread with Spiced Lamb Topping

• 360 gall-purpose flour
• 210 mlwarm water (about 38–40°C)
• 5 ginstant yeast
• 7 gfine sea salt
• 15 mlolive oil
• 350 gground lamb (15–20% fat preferred)
• 120 gyellow onion (finely grated or minced)
• 120 gred bell pepper (very finely minced)
• 180 gtomato (peeled if desired, finely grated)
• 30 gtomato paste
• 12 ggarlic (finely grated)
• 20 gflat-leaf parsley (finely chopped)
• 6 gAleppo pepper (or mild chili flakes)
• 3 tspground cumin
• 2 tspsweet paprika
• 1 tspground black pepper
• 15 mllemon juice
• 40 gflour (for dusting)
• 1lemon (cut into wedges)
• 1red onion (thinly sliced)

Instructions

1. 1

   Make the dough by mixing the flour, instant yeast, and salt in a large bowl until evenly combined. Add the warm water and olive oil, then stir until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, either by hand on a lightly floured surface or with a stand mixer on medium-low speed. Cover the bowl and let the dough rest for 20 minutes so it relaxes and becomes easier to roll thin.

3. 3

   Prepare the topping by combining ground lamb, onion, red bell pepper, grated tomato, tomato paste, garlic, parsley, Aleppo pepper, cumin, paprika, black pepper, salt, lemon juice, and olive oil in a bowl. Mix thoroughly for 1 minute until the mixture looks cohesive and spreadable rather than crumbly.

4. 4

   Divide the dough into 6 equal pieces and shape each into a tight ball to help rolling stay even. Cover the dough balls with a towel and let them rest for 10 minutes so the gluten loosens and the rounds won’t spring back.

5. 5

   Preheat the oven to 260°C and place a baking steel or inverted heavy sheet pan on the middle rack to heat for at least 15 minutes. This intense bottom heat is key for the classic crisp, blistered base without drying out the topping.

6. 6

   Roll one dough ball on a lightly floured surface into a very thin round about 24–26 cm wide. Keep the remaining dough covered while you work so it does not form a skin and become difficult to roll.

7. 7

   Spread about 95 g of the lamb mixture over the dough in a thin, even layer, pressing it gently to adhere all the way to the edges. The topping should be thin enough to cook through quickly; thick patches can steam and make the center soft.

8. 8

   Transfer the lahmacun onto the hot steel or sheet pan and bake for 6–7 minutes until the edges are browned and crisp and the topping is cooked through. Remove it to a rack for 1 minute to keep the bottom from steaming, then repeat with the remaining pieces.

9. 9

   Serve immediately with parsley, sliced red onion, and lemon wedges. Squeeze 1–2 lemon wedges over each lahmacun, add a small handful of greens, then roll it up tightly and eat while hot.