Lahmacun - Turkish Pizza


1-1/2 cups flour
1-1/2 teaspoons yeast
1 teaspoon salt
Pinch of sugar
1 cup of water

Make dough by adding all the ingredients and kneading until smooth. Dough should be a soft dough.

Place dough in an oiled bowl, brush top of dough with oil and cover. Set aside until dough doubles.

Filling (NOTE:  Filling  influenced by Peter Peter Minakis (

1 pound ground beef or lamb
1 small onion chopped
2 cloves garlic
1 large tomato , seeded and diced
1 to 2 tablespoons chopped parsley
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon allspice
1 teaspoon cumin
Hot red pepper flakes (to taste)

Saute meat in a little olive oil until no longer pink. Remove from heat and add chopped onion, garlic, tomato paste, tomato and parsley. Stir well. Season with dried herbs and spices. Set aside to cool.

Sliced tomatoes, onions, cucumber, parsley, salt, pepper, drizzle of olive oil and a squeeze of fresh lemon

Roll dough into a thin round or oval.   Topped with meat filling.  Just
enough to cover.  Bake on a preheated pizza stone in a 400°F. oven.
Baking time  8 to 12 minutes. 

Before serving, topped with vegetable garnish and drizzle with olive
oil and a squeeze of lemon.

Any leftover dough can be used to make Lavash Crackers.

Roll dough very thin, place on a large cookie sheet covered with

Mist dough with water and sprinkle with choice of sesame seeds,
poppy-seeds, onion and/or garlic powder, paprika, salt, etc...   Cut
into strips before baking or bake whole and then break into pieces.