Lahmacun Dough

Lahmacun Dough

A thin, pliable flatbread base that crisps at the edges and stays tender in the center.

Total 1 hr 30 min Makes 8 flatbreads Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This simple yeasted dough is rolled paper-thin to support a spiced ground meat topping, a staple of Turkish and Middle Eastern street food. A short rise builds just enough structure while keeping the dough easy to stretch, resulting in a cracker-like edge and soft, chewy middle once baked.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 cup warm water
  • 2 tablespoons all-purpose flour, for dusting

Method

  1. In a large bowl, whisk together the flour, instant yeast, salt, and sugar.

  2. Add the olive oil and warm water, and mix until a rough dough forms.

  3. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until puffy and nearly doubled.

  5. Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, cover with a towel, and rest 10 minutes to relax the gluten.

  6. On a floured surface, roll each dough ball into a very thin oval or round, about 1/8 inch thick, dusting with flour as needed to prevent sticking.

  7. Stack the rolled rounds between pieces of parchment paper until ready to top and bake.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Lahmacun Dough

    This simple yeasted dough is rolled paper-thin to support a spiced ground meat topping, a staple of Turkish and Middle Eastern street food. A short rise builds just enough structure while keeping the dough easy to stretch, resulting in a cracker-like edge and soft, chewy middle once baked.

    1 hr 30 min 8 flatbreads 190 cal

    Ingredients

    • 3 cups all-purpose flour
    • 1 teaspoon instant yeast
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 tablespoons olive oil
    • 1 cup warm water
    • 2 tablespoons all-purpose flour, for dusting

    Method

    1. 1

      In a large bowl, whisk together the flour, instant yeast, salt, and sugar.

    2. 2

      Add the olive oil and warm water, and mix until a rough dough forms.

    3. 3

      Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    4. 4

      Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until puffy and nearly doubled.

    5. 5

      Punch down the dough and divide into 8 equal pieces. Roll each piece into a smooth ball, cover with a towel, and rest 10 minutes to relax the gluten.

    6. 6

      On a floured surface, roll each dough ball into a very thin oval or round, about 1/8 inch thick, dusting with flour as needed to prevent sticking.

    7. 7

      Stack the rolled rounds between pieces of parchment paper until ready to top and bake.