Lahmacun With Whole Wheat Flour Recipe

Oh my gosh, I just tried this homemade Lahmacun, and it’s like a flavor explosion in every bite! The combo of warm spices and zesty lemon juice makes this Turkish flatbread seriously addictive—I can’t wait to make it again for my next hangout.

I adore incorporating flour made from whole wheat into my fare for the recipes’ rich nutritional advantages and healthy appearance. This Turkish flatbread is a lahmacun, which is a kind of Turkish round flatbread that is found on the eastern side of the Mediterranean Sea and that’s a variant of pizza.

My version uses whole wheat flour, which adds a nice bit of nutrition and heft; I mix it with about the same amount of all-purpose flour, so the dough ends up having a nice light texture, which is crucial for flatbreads.

Lahmacun With Whole Wheat Flour Recipe Ingredients

• Whole Wheat Flour: Rich in fiber and nutrients, adds a nutty flavor.
• Ground Lamb or Beef: Provides protein and savory richness.
• Onion: Adds a sweet and aromatic depth to the topping.
• Garlic: Infuses the dish with robust, pungent flavor.
• Red Bell Pepper: Contributes vitamin C and a mild sweetness.
• Tomato Paste: Offers umami and enhances the filling’s richness.
• Parsley: Fresh and herbaceous, brightens the flavor profile.
• Lemon Juice: Provides tanginess and balances the spices.
• Olive Oil: Adds richness and assists in dough smoothness.

Lahmacun With Whole Wheat Flour Recipe Ingredient Quantities

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 300 grams ground lamb or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tomato, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• Lemon wedges and fresh parsley for serving

How to Make this Lahmacun With Whole Wheat Flour Recipe

1. In a big bowl, mix together the whole wheat flour, all-purpose flour, salt, and instant yeast. Then, add the warm water and olive oil, and mix them in until a soft dough comes together. Knead the dough for 5 to 7 minutes until it’s smooth and elastic. You might need to adjust with flour or olive oil to keep the dough from sticking or being too dry; it should have a little give but be somewhat resilient. Cover and let rest for 1 hour.

2. While the dough is resting, prepare the topping. In a medium bowl, combine ground lamb or beef, onion, garlic, red bell pepper, tomato, tomato paste, ground cumin, paprika, cayenne pepper (if using), and salt. Mix well until everything is thoroughly combined.

3. Set your oven to 475°F (245°C) to preheat, then insert a pizza stone or baking sheet to heat up in the oven.

4. After the dough has had a chance to rest, divide it into six equal parts. Roll each part on a surface dusted with flour. Work each part into a thin circle, about 8 inches across.

5. Evenly distribute the meat mixture onto each rolled-out dough circle. Press down to ensure it is sticking and adhering well.

6. Transfer the topped dough very carefully to the preheated baking sheet or pizza stone.

7. Each Lahmacun should be baked for 6-8 minutes, or until edges are crisp and topping is cooked through.

8. Mix the minced parsley, lemon juice, and salt in a bowl.

9. Take the Lahmacun from the oven and right away blanket it with the parsley and lemon juice mixture.

10. Hot and garnished with lemon wedges and additional fresh parsley, if you desire, is how to serve this dish. I recommend enjoying it as a main course or an appetizer, since there are no rules. This dish rocks anytime you want.

Lahmacun With Whole Wheat Flour Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Kitchen scale (optional, for measuring ground meat)
6. Chef’s knife
7. Cutting board
8. Garlic press or a knife for mincing
9. Rolling pin
10. Pizza stone or baking sheet
11. Oven mitts
12. Pastry brush (optional, for adjusting dough with oil)
13. Cooling rack (optional)
14. Serving platter or plates

FAQ

• Q: Can I make the dough in advance?A: You can prepare the dough as much as one day before and keep it in the fridge. Let it revive in the warmth of the kitchen before you press it into service.
• Q: Can I substitute the ground lamb with another meat?A: Yes, you can use ground beef or even a plant-based meat alternative in place of ground lamb.
• Q: Is it necessary to use whole wheat flour?A: If you prefer a softer dough, you can substitute all-purpose flour for the whole wheat flour. While this flour adds a nutty flavor and wonderful fiber, it can be a bit stubborn when it comes to holding together in a dough. I promise the all-purpose flour won’t make your bagels any less delicious than their whole wheat counterparts.
• Q: How spicy is the lahmacun with the suggested cayenne pepper?A: Cayenne pepper adds a level of spiciness from low to medium. Adjust to your taste or leave it out for a flavor that’s a step down from the heat of the pepper.
• Q: Can the lahmacun be frozen?A: Yes, freeze the lahmacun after baking. Prior to serving, reheat in the oven or on the stovetop and enjoy.
• Q: What can be served with lahmacun?A: Fresh lemon wedges, parsley, and occasionally yogurt or salad accompany lahmacun when it is served.

Lahmacun With Whole Wheat Flour Recipe Substitutions and Variations

Flour from whole wheat: For a nuttier taste, use spelt flour as a substitute.
Lamb or beef (ground): Choose ground turkey or chicken for a leaner option.
Red bell pepper: Substitute yellow or green bell pepper for a somewhat different flavor.
Cumin: Swap out the ground cumin for another earthy flavor. Use ground coriander for a different taste.
Lime juice: Use in equal amounts for a very similar taste. Lemon juice offers a bit more sweetness, but lime juice brings a different taste altogether, while still maintaining the same foundational flavors you get when using lemon.

Pro Tips

1. Rest the Dough Twice After kneading, give the dough an additional brief rest of about 10-15 minutes after dividing it into six portions. This allows the gluten to relax, making it easier to roll out into thin circles without springing back.

2. Preheat Properly Ensure your oven and baking surface (pizza stone or baking sheet) are thoroughly preheated. This guarantees a crispy base and helps the lahmacun cook evenly and quickly.

3. Fine Chop for Toppings Chop the toppings as finely as possible. A finer texture helps the meat mixture cook evenly on the lahmacun and adhere better to the dough.

4. Use Parchment Paper for Transfer When transferring the lahmacun to the hot baking surface, using parchment paper can make it easier and safer, reducing the risk of tearing the dough.

5. Adjust Seasonings to Taste Before applying the topping to the dough, fry a small piece of the meat mixture in a pan to test the seasoning. Adjust the spices if needed, especially salt and cayenne, according to your preference.