Easy No-Yeast Lahmacun (Turkish Pizza)

A flatbread topped with mince and garnished with 2 lemon wedges and fresh parsley.

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Easy No-Yeast Lahmacun (Turkish Pizza)

Easy No-Yeast Lahmacun or Turkish Pizza, a quick and delicious take on the classic Turkish flatbread made with a simple dough that does not require yeast nor any rising time. Topped with a flavour-packed mixture of lean beef mince, tomatoes, parsley, garlic, onion and warming pepper flakes, these crispy flatbreads are ready in an hour and make a fantastic family meal with a Mediterranean touch.

Prep Time25

Cook Time18

Resting Time30

Total Time1 13

Course: Main Course

Cuisine: Turkish

Servings: flatbreads

Calories: 400kcal

Author: Daniela Apostol

Ingredients

For the dough

250 g plain flour (2 cups)
125 ml lukewarm water (½ cup)
1 teaspoon salt
1 tablespoon olive oil

For the topping

250 g lean beef mince (ground beef, ½ lb)
2 tomatoes on the vine
1 shallot
2 garlic cloves
2 tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon paprika
1 tablespoon olive oil
1 tablespoon tomato paste

Instructions

To make the dough, sift the flour in a large mixing bowl, add the water, salt and olive oil and knead well for at least 5 minutes or until you have a smooth and elastic dough that does not stick to the hands.
Add more flour if necessary.
Cover the bowl with a clean kitchen towel, and leave it to rest for 30 minutes.
Preheat the oven to 250 degrees Celsius (480 Fahrenheit).
To make the topping, peel and grate the shallot and garlic.
Deseed and chop the tomatoes into small cubes and chop the parsley finely.
Mix the minced beef with the rest of the ingrediens.
Divide the dough into 4 parts, and use a rolling pin to roll out each dough ball into a thin disc.
Spread each dough disc with a thin layer of beef mixture.
Bake for 8-9 minutes until the dough is crip and the beef is cooked through.
Serve it with extra fresh parsley, lemon wedges or chopped onion.

Video

Notes

It is important to leave the dough to rest, it relaxes the gluten and makes the dough a lot more pliable and easy to work with.
If the dough does not have time to rest, it springs back when you roll it.
Don't overload the dough, a thin layer of mince cooks faster and keeps the dough crisp.
Make sure the oven is well preheated before adding the flatbreads, we need them to cook at a high temperature for a short amount of time to evaporate excess moisture.
It also keeps the crust thin and crisp, while the centre is tender. I did not spread the mince mixture all the way to the edges to avoid the juices running out and making a mess in the oven.

Nutrition