Why Is Lahmacun Dough Rolled So Thin?

The topping on lahmacun is a thin layer and cooks in a few minutes at very high heat. The dough must cook in the same amount of time, or one of the two components will remain undercooked. On thickly rolled dough, the topping dries out or even burns while the center of the dough is still doughy. With thinly rolled dough, the heat reaches the bottom right away and the two finish cooking at the same time. Thinness is therefore a necessity, not a preference. For the same reason, little or no oil is added to lahmacun dough; oily dough resists being rolled thin and leaves thick edges.

Thinness also determines the texture. A well-rolled lahmacun base has a crisp bottom and a soft top, and bends without breaking when folded. Thick dough puffs up, becomes breadlike, and cannot support the topping. For this reason, the dough is not left with a raised rim like pide; the edges are thin too. For the same reason, lahmacun dough is not proofed for a long time, because rising is not desired here. The dough’s hydration is kept moderate as well: dough that is too wet sticks to the counter while being rolled, while dough that is too dry tears before it can be rolled thin enough.

Divide the dough into balls and let them rest; dough that has not rested springs back as you roll it and never gets thin enough. Roll it with a rolling pin or by hand. Dust the counter with a small amount of flour, and turn the dough with each pass so it spreads evenly. The target thickness is not as thin as paper, but is close to 2 millimeters. If the center is thinner than the edges, it can develop a hole in the oven; for this reason, apply even pressure from the center outward. If stacking the rolled dough rounds, dust flour between them; sheets that stick together will tear apart and cannot be used once the topping is added.

Prepare the topping to suit the thin dough. A topping that is too wet will soak the dough and keep the base from crisping; drain off its liquid or use less liquid from the start. Spread a thin, even layer over the dough; a thick layer will not cook in time. Spread it all the way to the edge, because an uncovered edge will burn. Apply the topping immediately after rolling out the dough; dough left waiting will dry out and will not hold the topping. Finely chop the onion and pepper in the topping; large pieces will not cook in such a short time and will disrupt the even layer.

Cook at the highest temperature possible. In a home oven, preheat a baking stone or thick baking steel and place the lahmacun on it; a regular baking sheet will not produce the same result. Cooking takes a few minutes, and stay by the oven while it cooks. If the finished lahmacuns are stacked, they soften in their own steam; to keep them crisp, rest them spaced apart on a wire rack. Remove each lahmacun when its edge is lightly browned, before it becomes completely hard; one left in the oven too long will turn crisp and break down the middle when folded.