Homemade Turkish Lahmacun

Make the Dough

1. Gather the ingredients.

2. Add the flour to a large mixing bowl followed by the yeast and salt and combine.

3. In a small bowl, stir the warm water together with the olive oil.

4. Make a well in the middle of the flour with a spoon and pour the water and oil mixture into it.

5. Blend the flour into the liquid by folding the dry ingredients from the sides into the center.

6. Flour your work surface and your hands.

7. Turn out the dough and knead it for about 15 minutes until the dough is soft and elastic.

8. Drizzle a little bit of olive oil inside the mixing bowl and spread it around with your fingers to oil the inside.

9. Put the dough back in the oiled bowl and cover it with a cloth or towel.

10. Leave it in a warm place to rise for 30 to 45 minutes. The dough should rise to about double the size.

Make the Topping

1. While the dough rises, prepare the topping. Gather the topping ingredients.

2. Mix all the ingredients together in a large bowl. Set aside.

Make the Lahmacun

1. Preheat the oven to 450 F. Put a large a nonstick sheet tray into the oven to preheat.

2. Turn out the dough on a floured surface and divide it into 6 even pieces.

3. Roll out each piece into a very thin round or oval shape. Try to get each one as thin as possible without tearing it.

4. Spread the topping thinly and evenly over the top of each dough round with your fingers. Don’t press down too hard.

5. Remove the sheet tray from the oven (with oven mitts) and carefully place each lahmacun on it. Don’t allow them to overlap.

6. Bake for 7 to 10 minutes, until the topping is sizzling, and the edges of the dough are brown. Always check the lahmacuns as they cook to prevent them from burning.

7. Serve the lahmacuns piping hot with lemon wedges for squeezing and a plate of sliced onions mixed with sumac and sprigs of Italian parsley.