Turkish venison flatbreads (lahmacun)
Lahmacun (pronounced lah-mah-juhn) is a popular street food in Turkey. Some describe it as a cheeseless pizza. A spiced mince is spread onto a thin base and cooked in a very hot oven. The resulting crispy flatbreads are often eaten rolled up or folded and served with lemon wedges, fresh herbs and red onion. We make ours with venison mince for a high-protein, iron-rich meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Appetiser, Dinner, Lunch, Snack
Cuisine Middle Eastern
Whisk yeast into warm water. Set aside. In a large bowl add the flour, sugar and salt. Whisk to combine. Make a well in the middle and add yeast mixture and olive oil. Knead the dough in the bowl then turn out onto a floured surface and knead for 10 minutes, or until soft. Place dough in a clean oiled bowl, cover with a tea towel and leave to rise for 30 minutes, until it has doubled in size.
Meanwhile make the topping. Add all the ingredients to a large bowl and mix to combine well. Season with salt and pepper.
Preheat the oven to 250°C. Place a pizza stone or oven tray high in the oven to heat. (Be very careful with these and use oven mitts when handling.)
Divide the pizza dough into four portions and roll out into very thin flatbreads on pieces of non-stick baking paper. Spread toppings onto flatbreads then very carefully place on the heated pizza stone or baking sheet. Bake each flatbread for 7-10 minutes or until crisp and cooked.
Serve flatbreads while hot topped with red onion, parsley, mint, yoghurt and tomatoes (if using). Squeeze lemon juice on and enjoy!