Meat-Filled Flatbreads (Lahmacun-Style)

Soft, homemade flatbreads topped with spiced minced meat, peppers, and a tangy tomato sauce—perfect for rolling or slicing!

Ingredients

For the Dough:

• 400-450g all-purpose flour (adjust as needed)
• 200ml lukewarm water
• 100ml lukewarm milk
• 1 tbsp vegetable oil
• 1 tbsp salt
• 1 tbsp dried yeast
• 1 tsp sugar

For the Meat Filling:

• 600g minced meat (beef, lamb, or a mix)
• 50ml vegetable oil
• 1 tbsp butter
• 2 medium onions, finely chopped
• 1-2 cloves garlic, minced
• 2 green peppers, finely diced
• 2 red peppers, finely diced
• 1 tbsp tomato paste
• 1 tbsp paprika paste (or sub with more tomato paste)
• 150ml passata (or tomato sauce)
• 200ml water
• 1 tsp paprika powder
• 1 tsp black pepper
• 1 tsp chili flakes (adjust to taste)
• Salt, to taste

For Serving:

• Plain yogurt (for drizzling)
• Fresh parsley, chopped

Instructions

1. Make the Dough:

1. In a large bowl, combine the lukewarm water, milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the flour, salt, and oil. Knead for 5-7 minutes until smooth and elastic. If sticky, add a bit more flour.
3. Cover with a damp cloth and let rise in a warm place for 30 minutes or until doubled in size.

2. Prepare the Meat Filling:

1. Heat the oil and butter in a large pan over medium heat. Add onions and garlic; sauté until soft (2-3 minutes).
2. Add the diced peppers and cook for another 3 minutes.
3. Add the minced meat, breaking it up with a spoon, and cook until browned (5-6 minutes).
4. Stir in the tomato paste, paprika paste, passata, water, and spices. Simmer for 10 minutes until thickened. Adjust salt and chili to taste.

3. Assemble & Cook Flatbreads:

1. Divide the dough into 18 equal balls. Roll each out thinly on a floured surface.
2. Heat a dry skillet or pan over high heat. Cook each flatbread for 1-2 minutes per side, pressing gently with a spatula until lightly charred.
3. Stack cooked flatbreads under a cloth to keep them soft.

4. Serve:

1. Dip the edges of each flatbread into the meat sauce, then spread a thin layer of filling on top.
2. Repeat with 8-9 flatbreads, stacking them on a plate.
3. Drizzle with yogurt, sprinkle with parsley, slice, and enjoy!

Tips

• Make it Spicy: Add extra chili flakes or fresh jalapeños to the filling.
• Vegetarian Option: Swap minced meat for lentils or mushrooms.
• Storage: Reheat flatbreads in a pan or oven before serving.

This recipe is a fusion of Lahmacun (Turkish flatbread) and stuffed flatbreads, perfect for sharing! Let me know if you’d like adjustments.

 Recipe FAQs

1. Can I make the dough ahead of time?

Yes! The dough can be refrigerated (covered) for up to 24 hours after the first rise. Let it sit at room temperature for 20 minutes before rolling. For longer storage, freeze the dough balls (up to 1 month) and thaw overnight in the fridge.

2. What’s the best substitute for passata?

Use crushed tomatoes, tomato sauce, or blended canned tomatoes. If using canned, reduce added water slightly to avoid a soggy filling.

3. How do I keep the flatbreads soft after cooking?

Stack them immediately under a clean kitchen towel or cloth—the steam trapped between layers keeps them pliable. For extra softness, brush with melted butter before stacking.

Bonus Pro Tip

For crispier edges: Bake assembled flatbreads at 200°C (400°F) for 5 minutes after adding the meat topping—great if you prefer texture contrast!