Make Lahmacun at Home: Easy Tortilla, Puff Pastry & Gluten-Free Versions

Make Lahmacun at Home: Easy Tortilla, Puff Pastry & Gluten-Free Versions! I’m testing four different bases for the beloved Turkish flat-bread known as “lahmacun” — from the authentic classic dough to fast tortilla wraps, dramatic puff pastry, and even a gluten-free version you’d never expect to taste this good.

🔍 What we’re exploring:
• The crisp-and-chew of traditional lahmacun dough
• The quick & easy tortilla version for busy home cooks
• The puff-pastry twist for a flaky, fun texture
• Gluten-free flat-bread alternative for those avoiding wheat
• And which base really satisfies the flavour and feel of the real deal

Whether you’re looking for easy lahmacun at home, gluten-free Turkish pizza alternative, or turkey lahmacun recipe fast version, this video will show you how and why each base works (or doesn’t).

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💬 Tell me in the comments: *Which version would you try first?*

Timestamps:
0:00 Intro
0:53 Traditional Dough base
2:10 Gluten-Free dough
2:58 Lahmacun topping
4:30 Shaping
6:42 Cooking on stove top
7:47 Lahmacun with tortilla / pita
8:24 Baking in the oven
9:00 Lahmacun twist with Puff Pastry
10:55 Taste Test & Final thoughts

Ingredients for lahmacun:
For the classic dough:
1 cup lukewarm water + more if needed
2+1/2 cup strong flour plus more
1/2 tsp sugar and salt
1/4 tsp dry yeast (optional)
1 tbsp olive oil to add at the end

Minced meat & veggie topping
250gr. minced meat (preferably 20-25% fat)
2 medium tomatoes
1 onion
2-3 sweet or mild green pepper
1 capia sweet red pepper
3 cloves of garlic
big handful of chopped parsley
1/2 tsp paprika, isot pepper, cumin, black pepper
1 tsp salt
1/2 tbsp pepper and tomato paste
if your meat doesn’t have much fat drizzle olive oil
enough warm water to have a spreadable consistency

To transfer the lahmacun you can use pizza scraper or baking paper
Also tortilla or lavash bread for easy version
Arugula, parsley and lemon to serve
Ayran drink also goes well

For the gluten free dough I used same dough recipe with gluten free flour
For puff pastry version simply use puff pastry dough, roll out to thin and spread the lahmacun topping

#lahmacun #glutenfreelahmacun #turkishpizza #easyrecipes #homecooking
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They call it Turkish pizza, 
but this isn’t pizza at all. This is lahmacun thin, crispy, smokeoky, 
and bursting with flavor. I wanted to see how much the base really matters. So, I 
tested four versions. First one will be regular crispy lahmacun traditional one, a 
lazy version using this lavash bread. And then we will make a twist and use these puff 
pastry sheets to make a different version and glutenfree lahmacun. Some came close to the 
real thing and one of them turned out to be a surprisingly lazy but delicious. Let’s squeeze 
some lemon, roll them up and see which one wins. This time I’m going to knead my dough in 
the food processor to show you how easy you can make it with the processor. 
I added the flour, some salt, sugar, and active dry yeast. Going to add the water. 
It is at room temperature. I will add all the ingredients and amounts in the description 
box below. and pulsing the food processor. It comes into a dough in about 30 seconds. 
You can drizzle some more water if it is too stiff. It might change depending the flour type 
you use. And our dough is ready. Once it is, you can drizzle some olive oil and a pulse 
couple of seconds to clean the bowl easily. Before using the dough, make sure to rest 
it at least for 30 minutes for easy rolling. Sometimes I get requests for asking if 
they can make it with glutenfree flour. So I wanted to also experiment this time. 
The recipe is actually the same. I have the glutenfree flour, some sugar, salt, 
and yeast and added the water. Again, the texture was little bit different. 
I had to add a little more water, but it comes together right away 
and it was playable than I thought. After the dough comes together, I 
drizzle some olive oil. Pause for couple of times more. Shape them into a bowl. 
Cover and let it rest again until you use it. While my doughs are resting, I’m going to 
make the topping in the food processor. Again, just roughly chopping my peppers and 
onions and the garlic and process until it is finely chopped, not too puree. 
Then add the tomato and pepper paste and a big handful of parsley. It already smells so delicious 
with all the fresh ingredients, but we’re going to add our mince meat. That was easy so far. And we made 
everything in the food processor. Let’s add the meat. Now I’m 
going to add the spices. I’m using salt is pepper. This is more smokeoky 
flavored pepper from the southeastern part of Turkey. And pulbear chili flakes. It is better if 
your minced meat has a fat around 20% at least, but you can also drizzle some olive 
oil or use a tail fat if you can find. My dough has rested. Meanwhile, it is soft and 
playable. Right now, first I cut the dough into 1011 pieces. But since I’m using my biggest pan, 
especially for making lang majun, I turn them into eight pieces. If you use smaller pan than 30 cm, 
you can make smaller balls. I’m going to work with the gluten-free one later. So now I’m going to 
roll out my dough beginning from the rested one, spread from the filling and I will cook on stove 
top. By the way, in the previous episodes I shared on my channel making lahmacun. I tried with 
different toppings as well. The vegan style was with grilled eggplants was very delicious. 
I would highly recommend to try. And this is the one with cheese and the bottom was from yufka. and 
baked in the oven. You can watch that episode from the links in the description and on the top part 
of the video. And also, my friends, don’t forget to give thumbs up, likes, and leave a comment if 
you enjoy my videos so others can also see it. Since the dough is rested, it is easy 
to roll out. Just make sure it is not bigger than your pan. Sprinkle as much as 
flour as you need and make a thin dough. You can easily transfer the lahmacun 
with this baking paper if you don’t have a pizza transfer like 
me because I broke it. So, it is almost the same size. Now spread and 
let’s cook. The topping can thicken when it sits with all the ingredients. So you can add a 
little bit more olive oil or a tomato puree to make it spreadable. Traditionally they use hand 
but I wanted to help myself with the spatula. My griddle is preheated for about 2-3 
minutes. In order to cook the topping, you have to cover to create steam inside. 
Cook for 2 minutes and then take out the baking paper and continue to cook for about 4 
minutes. Meanwhile, I’m making the second one. The heat is about a medium to medium high. We 
don’t want to burn the bottom. We want it to be cook at the same time with the topping. 
You can open the broil section and cook for one more minute in the broil in the oven. 
But if you cook enough closing the lid, the topping with the steam and the 
vegetables, the meat cooks perfectly. Maybe the shortest way of making lahmacun 
with a twist is using tortilla. We call this a lavashbread and it is also 
widely available in the markets. So I just simply spread the mixture and bake 
as I did with the one from scratch. Again, you can either bake in the oven or stove 
top since I’m used to make everything from scratch. I was eager to try the ones with 
tortilla. I also wanted to show you how you can broil the top if you prefer in the 
oven. So, it is on the highest setting in the broil section. And I put the lamacun to 
the upper rack. Bake for about 1-2 minutes. My first laden using the tortilla got a 
little bit too crispy. I couldn’t fold it. So I lowered the heat a little bit and 
got better results the second time trying. Next I’m trying another heat version 
of making lahmacun using puff paster. I saw this on internet and wanted 
to give it a try. Simply I roll out the puff pastry a bit more 
thinner. Spread from the topping rolled. Cut into two and press slightly as you 
can see. And we’re going to bake in the air fryer. going to try another version of shaping by 
sealing the ends like a pie. And we have another similar recipe in Turkey as well, a 
traditional one. And we’ll bake like this. And finally, I’m making the one with the 
glutenfree flour. The dough is very playable, just a little bit the texture is different, but I was able to easily transfer it as well. Spread the filling again enough. And 
I just baked as the traditional one. Besides the uneven places on the sides, it looked 
almost the same as the regular flour one and was crispy as well. All right, I’ve tried a four 
different ways of making the lahmacun base. I’m eager to try. It is not that hard to make them. 
But the thing is since I tried different bases, my love majun got a little bit cold. It is still 
warm. But let me show you the crispiness when it is hot right after it is baked. This is 
the classic one with allpurpose flour. And this is the one with tortilla 
lavash bread. Very crispy, beautiful. And this is the 
one with gluten-free flour. To have the best possible way to eat 
the lahmacun, the crispiest and hot, you have to eat right away or you can reheat after 
baking all of them in the pan and then enjoy it. And when serving, you just add a little 
bit fresh parsley and arugula if you have. Drizzle some lemon juice. Wrap it and enjoy. 
I’m going to try one with the glutenfree first. It looks very similar. I wouldn’t 
be able to understand it is gluten-free. Could have been crispier because it since it is 
weighted. Let me taste before adding any greens. Even though it is made with glutenfree dough, this is really nice. If you have a gluten 
intolerance, you can surely make it with this. Next, I’m going to get one with 
the lavage. It is still crispy, by the way. Let me drizzle some lemon. It was very crispy, perfect and compared 
to one you make from scratch. This lazy version is something to definitely you 
can make with lavash or tortilla. Next, the ones with puff pastry baked in the air 
fryer. It is of course flaky. Let me taste. Since it is a puff paster, of course, 
you cannot get the same base taste, but it is really good with the topping. 
Another level, easy to make and you still get the beautiful ladder topping with 
it. The ones with twisted shape. It is baked well. It could have been thinner a 
little bit um to make it more crispier. This is really good but it is more of a 
borek I can say rather than lahmacun but very delicious. And finally I’m going 
to try the traditional one. I reheated. Okay. You can also add some slices 
of tomato if you like. It is crispy. Well, of course, nothing beats the real lahmacun. 
The thin crispy base, the aroma of the meat and spices. It’s just something special. Still, 
it all depends on your mood, whether you want something light, something quick, or something 
truly authentic. Just pick your favorite and give it a try. Because in the end, lahmacun is not 
just a recipe, it’s a feeling. See you next time.