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Homemade Turkish Lahmacun
thespruceeats.com · 2014 · Original
Lahmacunas labeled by the source
DietNot vegetarian: ground beef.
Against 5,130 pizza recipes
Lahmacun style, 95% hydration: wetter than 96% of the 1,480 doughs that parse.
Lahmacun (Turkey): thin flatbread topped with spiced minced meat, herbs; rolled to eat
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
237g
Hydration
94.8%
Salt
6.0%
Yeast
1.20%
Oil
5.4%
Sauce
15g
Cheese
n/a
Dough weight
519g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourall-purpose flour2 cup · 250g
- yeastinstant dry yeast1 tsp · 3g
- saltsalt1 1/2 tsp · 9g
- waterwater1 cup · 237g
- oilolive oil1 tbsp · 13.6g
- sauce tomato2 ripe tomatoesn/a
- sauce tomatotomato paste1 tbsp · 15.3g
Toppings (11)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseground beef12 oz · 350g
- over cheese1 yellow onion
- over cheese3 to 4 cloves garlic
- over cheeseItalian parsley leaves1 cup · 24g
- over cheesereen bell pepper
- over cheesered pepper paste1 tbsp · 12.5g
- over cheesepaprika1 tsp · 4.2g
- over cheesehot red pepper flakes1 tsp · 4.2g
- over cheeseground cumin1 tsp · 4.2g
- over cheeseblack pepper1/2 tsp · 2.1g
- post bakeGarnish: lemon wedges and sprigs of Italian parsley mixed with sliced red onion and sumac
Keep exploring
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Do something with it
- Scale this doughStart from 95% hydration and 6.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 95% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Lahmacun group marked.
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