Whisk the eggs and milk in a bowl. Add the flour and whisk till smooth.
Heat a 8" non-stick pan over medium-high heat until very hot!!
Measure out ⅔ -1 cup of batter and add to the pan. Swirl. Immediately turn the heat down to mediu -low.
Assembly: Using a spoon, spread a thin layer mince/ vegetarian mixture over the batter.
Bake for 5 minutes. Broil on high for 3-4 minutes. Check to make sure it isn’t burning! (The time totally depends on your oven and your altitude)!
Slide lahmacun out onto a plate or board to cool. Repeat steps 4-8 again with the vegetarian topping this time.
Serve with fresh dill/mint (finely chopped), lemon wedges, cucumbers, coconut yogurt and pine nuts.
Notes
Other Pan Sizes: You have to use a non-stick pan if you don't want to use oil. However pan sizes do vary and that is absolutely fine. Just make sure you adjust the baking time and you add enough batter to make it thick enough. For a larger pan like a 9-10" skillet, I would suggest around 1 cup of batter!
Vegans: Use your own tortilla/pizza dough recipe. You can even use store brought eggless pizza dough. Just roll it as thin as you can, spread the topping on and bake for 5-10 minutes until cooked through. To make the crust even more brown you can broil or grill this.
Traditional Method: Serve with a fresh salad, extra sumac and lemon wedges.
For PARTIES/ KIDS: Mini Lahmacuns: For mini Lahmacuns, dollop a ladle full of batter in the pan. Allow it to set for 30 secs and add more batter to increase the thickness. I find that the batter will spread very thin when you first add it to the pan. So it is important you allow some of it to set to form a base/container for more batter to sit on top. This will increase height rather than size of the pancake. Bake these for a couple of minutes and broil on high for 2 minutes.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/27/paleo-turkish-pizza-lahmacun-gf-vegan-nut-free-oil-free/