Lahmacun dough is usually ready with out yeast. Since it’s rolled out thinly, it cooks and turns into crispy in a short while. In some recipes, a small quantity of yeast might be added to make it rise barely.
Usually unleavened
Lahmacun dough is usually ready with water, flour, salt and a small quantity of oil; It is unleavened and rolled out thinly.
It has a crispy and skinny construction
Since it’s yeast-free, it has much less rising and cooks within the oven in a short while; It turns into skinny and crispy.
Alternatively it may be made with yeast
In some recipes, a small quantity of instantaneous yeast is added to the dough; In this case, the dough shall be just a little softer and fluffier.
Holding time is brief
Unleavened dough might be rolled out and used instantly; Yeast dough is fermented for a short while.
Taste distinction is minimal
Yeast dough provides a barely fluffier and barely yeasty style, however unleavened is most popular for the basic lahmacun style.
Also take a look at:
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- 3 Tricks to Make Lahmacun Crispy
- What are the Spices in Lahmacun?
- How Many Lahmacuns Can Be Made from 2 Kilograms of Minced Meat?
