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Crisp Thin Spelt Lahmacun with Spiced Lamb Topping

Golden spelt lahmacun folded in half on a wooden board, spiced lamb topping and parsley visible, soft daylight.

Spelt lahmacun is a thin, oven-baked flatbread topped with a loose layer of spiced ground lamb, based on the Turkish original but made with a soft spelt dough instead of plain white flour.

The spelt gives the crust a slightly nutty flavor and a tender chew, while the topping stays loose and juicy rather than dense.

I roll the dough thin, almost translucent at the edges, then spread a thin layer of the lamb mixture right to the border so it cooks through in the same time as the crust crisps.

The dough needs a short rise, about 60 minutes, which is enough time to mix the lamb topping and get the oven properly hot.

Serve it warm, folded around a scatter of parsley and a squeeze of lemon.

Why You'll Love This Recipe

  • Thin spelt crust turns crisp in under 10 minutes
  • Loose lamb topping stays juicy, never dry or dense
  • Dough and topping both prep ahead for busy nights
  • Budget-friendly way to use ground lamb without waste
Hands spreading a thin layer of spiced ground lamb over rolled spelt dough on a floured countertop before baking.

Ingredient Notes

  • spelt flour: Light or whole spelt both work here. Whole spelt gives a denser, more rustic crust with a slightly heartier bite.
  • ground lamb: Look for lamb with some visible fat so the topping doesn't dry out in a hot oven. Ground beef works as a direct substitute.
  • red pepper paste: Also sold as biber salçası in Middle Eastern shops. Swap in extra tomato paste plus a pinch of chili flakes if you can't find it.
  • instant yeast: Instant yeast goes straight into the dry ingredients, no proofing needed. Active dry yeast works too, just dissolve it in the warm water first.
Two folded lahmacuns on a linen napkin with lemon wedges and a small bowl of yogurt, casual table setting.
Prep Time 25 mins
Cook Time 25 mins
Rest Time 60 mins
Total Time 1 hr 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 250  C
Servings: 6
Estimated Cost: 1.60
Calories: 589
Best Season: all_year_round
Dietary: Contains gluten, Contains meat, High Protein
Description

This spelt lahmacun uses a soft, extensible dough and a loose spiced lamb topping that bakes into a thin, crisp base in a hot oven.

Ingredients
    Spelt Dough
  • 400 g spelt flour (light or whole spelt both work)
  • 7 g instant yeast ((2 1/4 tsp))
  • 240 ml warm water (about 40 C / 105 F)
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tsp granulated sugar (feeds the yeast)
    • Spiced Lamb Topping
  • 400 g ground lamb (or ground beef)
  • 1 onion (medium; finely chopped)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (small; finely chopped)
  • 1 tomato (medium; grated or finely chopped)
  • 2 tbsp tomato paste
  • 1 tbsp red pepper paste (biber salcasi, sub extra tomato paste)
  • 1/2 cup fresh parsley (chopped, plus more to serve)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (Aleppo pepper if you have it)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (plus wedges to serve)
    • To Serve
  • 6 lemon wedges
  • fresh parsley (small handful; extra for scattering)
  • 1/2 red onion (small; thinly sliced)
Instructions
    Make the Dough
  1. 1
    Whisk the spelt flour, instant yeast, salt, and sugar together in a large mixing bowl.
  2. 2
    Add the warm water and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic.
  3. 3
    Place the dough in an oiled bowl, cover, and let rise in a warm spot for 60 minutes, until roughly doubled.
    4. Make the Spiced Lamb Topping
  4. 4
    While the dough rises, combine the ground lamb, onion, garlic, red bell pepper, tomato, tomato paste, red pepper paste, and parsley in a bowl.
  5. 5
    Add the cumin, smoked paprika, chili flakes, black pepper, salt, olive oil, and lemon juice. Mix with your hands just until combined, keeping the texture loose rather than packed.
    6. Shape and Bake
  6. 6
    Heat the oven to 250 C / 480 F with a sheet pan 33 x 46 cm / 13 x 18 inch inside to preheat for at least 15 minutes.
  7. 7
    Punch down the dough and divide into 6 equal pieces, about 110 g each. Roll each piece on a floured surface into a thin round about 20 cm across, almost translucent at the edges.
  8. 8
    Spread a thin, even layer of the lamb topping over each round, right to the edge, leaving no thick spots.
  9. 9
    Working in batches of 2 to 3, transfer the topped rounds to the hot sheet pan. Bake for 8 to 10 minutes, until the crust is crisp and browned at the edges and the lamb reaches 71 C / 160 F with no pink remaining.
  10. 10
    Remove from the oven, squeeze lemon juice over the top, and scatter with parsley and sliced red onion. Fold or roll to serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 589kcal
% Daily Value *
Total Fat 24g37%
Saturated Fat 8g40%
Cholesterol 70mg24%
Sodium 640mg27%
Potassium 400mg12%
Total Carbohydrate 52g18%
Dietary Fiber 4g16%
Sugars 4g
Protein 24g48%
Vitamin A 900 IU
Vitamin C 14 mg
Calcium 45 mg
Iron 3.2 mg
Vitamin E 2 mg
Vitamin K 25 mcg
Thiamin 0.25 mg
Riboflavin 0.2 mg
Niacin 5.5 mg
Vitamin B6 0.3 mg
Folate 48 mcg
Vitamin B12 1.5 mcg
Phosphorus 210 mg
Magnesium 48 mg
Zinc 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Preheat the sheet pan fully before baking for a crisp underside.
  • Keep the lamb topping loose, don't compact it onto the dough.
  • Roll dough thin, almost translucent, for the best crisp-to-chew ratio.
  • Ground lamb should reach 71 C / 160 F, no pink remaining.
Keywords: spelt lahmacun, spiced lamb flatbread, turkish flatbread, spelt flatbread recipe, lahmacun recipe

Equipment

  • large mixing bowl
  • rolling pin
  • sheet pan 33 x 46 cm / 13 x 18 inch
  • instant-read thermometer
  • kitchen scale
  • pastry brush

Tips

  • Roll the dough as thin as you can manage; a thick crust turns doughy instead of crisp.
  • Preheat the sheet pan for at least 15 minutes so the underside of the dough crisps fast.
  • Spread the lamb topping in a thin, even layer right to the edges so it cooks fully in the same time as the crust.
  • Chop the onion and pepper finely by hand or pulse briefly in a food processor so the topping stays spreadable, not wet.
  • Rest the shaped dough rounds for 5 minutes before topping if they spring back too much when rolled.

Variations

  • Swap ground lamb for ground beef for a milder, less fatty topping with the same spice blend.
  • Add crumbled feta after baking for a salty, creamy contrast to the spiced lamb.
  • Use whole spelt flour for a heartier, more rustic crust with a slightly denser bite.

Storage and Reheating

Spelt lahmacun keeps well for 2 to 3 days in the fridge, wrapped in parchment inside an airtight container so the crust doesn't steam and soften.

To reheat, place directly on a rack in a 200 C / 400 F oven for 4 to 5 minutes, until the crust firms back up and the lamb warms through. Skip the microwave here, it turns the crust chewy instead of crisp.

You can also freeze the baked flatbreads for up to 2 months, stacked with parchment between layers. Reheat from frozen at 200 C / 400 F for 7 to 8 minutes.

Serving Suggestions

Spelt lahmacun is traditionally eaten folded in half or rolled, with a scatter of parsley, thinly sliced red onion, and a squeeze of lemon over the top.

A simple cucumber and tomato salad with a little sumac works well alongside, along with a bowl of plain yogurt for dipping the folded edges.

For a bigger spread, add hummus, grilled vegetables, or a pile of pickled turnips to round out the table.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lahmacun-spiced-lamb/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!