How To Make Lahmacun / Pide Dough

Updated: Mar 29

As much as I love pizzas, I also adore flatbreads. All kinds, shapes and forms! Perhaps I am more of a dough person than a rice person. Hence the name, Fat Dough. So it comes with no surprise that I go heads over heels for this Turkish Lahmacun and Pide. Please do not call these pizzas. You do not want angry Turkish people staring at you.

Lahmacun looks more like a pizza as it is a round thin-crust flatbread top with traditionally ground lamb with loads of herbs and spices. Pide, on the other hand, is more unique. It is shaped like a boat with various toppings varieties. I decided to use 1 dough for those 2 types of flatbreads. I will definitely be making more of these beautiful flatbreads in the near future.

Ingredients:

  • Whole Milk, 115g

  • Active Instant Dry Yeast, 1.5 TSP

  • Brown Sugar, 1 TSP

  • Sea Salt, 1/2 TSP

  • Unbleached All Purpose Flour, 250g

  • Semolina Flour, 50g

  • Egg Lightly Beaten, 1

  • Extra Virgin Olive Oil, 1/8 Cup + More For Greasing

Equipment:

  • Oven

  • Cast Iron Skillet / Pan

Directions:

  1. In a bowl, combine milk, yeast and sugar.

  2. Stir to dissolve the yeast and sugar. Stir, stir, stir.

  3. Set aside for 10 minutes or until it becomes foamy.

  4. In a large bowl, add salt, all purpose and semolina flour.

  5. Stir to combine well.

  6. Once the yeast mixture has become foamy, add egg and olive oil.

  7. Stir to combine well

  8. Create a well in the center of the flour mixture.

  9. Add the yeast mixture into the well.

  10. Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.

  11. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 4 to 5 mins.

  12. Transfer onto a lightly floured working surface.

  13. Continue kneading for another 4 to 5 mins.

  14. The dough should be soft, subtle and tacky, but not sticky. It should pass the "window-pane" test.

  15. If the dough is too dry, add in milk, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.

  16. Form the dough into a ball.

  17. Lightly grease the dough ball with olive oil.

  18. Transfer back into the bowl.

  19. Cover with cling film and allow the dough to ferment in the fridge overnight.

  20. Let the dough sit on the counter at room temperature for at least 2 hrs before dividing and shaping.

  21. Lightly dust working surface with flour.

  22. Transfer the dough into the working surface.

  23. Divide the dough into 4 equal pieces for lahmacun and 8 for pide.

  24. Form each piece into a dough ball.

  25. *You can at this point keep the dough balls into light greased zip lock bags and keep in the fridge for 3 days for 1 month in the freezer.*

  26. Cover with a damp lint-free kitchen towel and set aside to rise for 30 mins.

  27. While working with 1 dough ball, cover the rest of the dough ball with a damp lint-free kitchen towel.

  28. Using a rolling pin, roll the dough out into a round disc with a thickness of about 1/8 inch for Lahmacun.

  29. Place the toppings onto the dough leaving a 1/8 inch border.

  30. Transfer onto a skillet over medium heat.

  31. Toast under the bottom is slightly charred but crispy brown.

  32. Transfer onto a preheated baking tray or pizza stone.

  33. Before wacking into the oven, brush the edges with olive oil.

  34. Wack into the oven and bake until edges are golden brown.

  35. Using a rolling pin, roll the dough out into an oblong shape with a thickness of about 1/8 inch for Pide.

  36. Place the toppings onto the dough leaving a 1/8 inch border.

  37. Fold the top and bottom edges into the middle.

  38. Using fingers to pinch and seal them up.

  39. Pinch both ends tightly.

  40. The shape should resemble a boat.

  41. Transfer onto a skillet over medium heat.

  42. Toast under the bottom is slightly charred but crispy brown.

  43. Transfer onto a preheated baking tray or pizza stone.

  44. Before wacking into the oven, brush the whole pide with egg wash.

  45. Bake until golden brown and bottom is crisp brown.

  46. Remove from oven, immediately brush the pide with more egg wash.

  47. Slice and serve immediately.

#pide #lahmacun #turkish #dough

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