Ingredients

• 500 g all-purpose flour
• 250 ml warm water
• 3 tbsp olive oil
• 1 tsp salt
• 300 g ground lamb
• 1 piece onion
• 2 piece tomatoes
• 1 piece red bell pepper
• 3 clove garlic
• 1 bunch fresh parsley
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 1 piece lemon

Instructions

1. Make the dough

   Mix flour and salt in a large bowl, then gradually add warm water and olive oil. Knead on a clean surface over medium pressure for 8-10 minutes until the dough becomes smooth and elastic. The dough should feel soft but not sticky. Do not add extra flour or the dough will become tough.

2. Rest the dough

   Place the dough in an oiled bowl and cover with a damp cloth. Let it rest at room temperature for 30-45 minutes until it feels relaxed and stretches easily. The dough should nearly double in size and spring back slowly when poked. Do not skip this step or the dough will tear when rolling.

3. Prepare the topping

   Finely mince the onion, tomatoes, red pepper, garlic, and parsley until almost paste-like. Mix with ground lamb, tomato paste, and all spices over medium mixing for 3-4 minutes until well combined. The mixture should hold together when squeezed and smell aromatic. Do not make it too wet or it will make the dough soggy.

4. Preheat and prepare

   Preheat your oven to maximum temperature (usually 250°C/480°F) for 15-20 minutes with a baking stone or inverted baking sheet inside. Divide the dough into 8 equal portions and keep covered. The oven should be blazing hot and the stone should radiate heat. Do not open the oven door unnecessarily as you'll lose crucial heat.

5. Roll paper-thin

   On a lightly floured surface, roll each dough portion into a very thin circle about 25cm diameter. Roll from center outward over gentle pressure for 2-3 minutes per piece. The dough should be almost transparent and feel delicate to touch. Do not make it too thick or it won't achieve the signature crispy texture.

6. Add topping thinly

   Spread 2-3 tablespoons of meat mixture evenly across each rolled dough, leaving no bare spots. Use the back of a spoon over light pressure for 30 seconds to create an even layer. The topping should be thin enough to see the dough through it. Do not pile it thick or the base won't crisp properly.

7. Bake until crispy

   Carefully transfer each lahmacun to the hot stone using a large spatula. Bake at maximum heat for 3-4 minutes until the edges are golden-brown and crispy. The meat should be cooked through and the base should sound hollow when tapped. Do not overbake or the edges will burn before the center cooks.

8. Serve immediately hot

   Remove from oven and serve immediately while still crackling hot. Squeeze fresh lemon juice over the surface and roll with fresh lettuce if desired. The lahmacun should be crispy enough to hear it crackle when bitten. Do not let it sit or it will lose its signature crunch and become chewy.

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