Authentic Homemade Turkish Lahmacun

Combine flour, salt, yogurt, and water in a bowl to form a smooth dough, then knead for 5 minutes and let it rest in the refrigerator for 20 minutes.

💡 Tip: Resting the dough is essential to make it easy to roll out thin.

Pulse the meat, onion, peppers, tomato, garlic, and spices in a food processor until you reach a fine, spreadable consistency.

💡 Tip: Don't over-process into a complete liquid; keep a slight texture.

Divide the dough into four balls and roll each one out into a very thin circular sheet.

💡 Tip: Aim for 2-3mm thickness for the most authentic crispy result.

Spread the meat mixture thinly and evenly over the dough, ensuring you reach the edges.

💡 Tip: Use your fingers to press the meat into the dough for better adhesion.

Bake on a preheated tray at 230°C for 10–12 minutes on the lowest oven rack until the edges turn golden and crisp.

💡 Tip: Using a preheated baking stone or steel will yield the best crust.