Entree: Armenia – Armenian Diaspora Classics – Լահմաջուն Lahmajun Armenian meat flatbread (Armenian meat flatbread)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 8 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water (105–115°F / 40–46°C)
- 1 tsp (5 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 tsp (5 g) fine salt, plus more for the topping
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 lb (454 g) ground lamb (preferably lean)
- 1 large onion, very finely grated or processed, approx. 150 g
- 2 cloves garlic, minced
- 3 tbsp (45 g) tomato paste
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tbsp (15 g) finely chopped fresh mint or 1 tsp dried mint (optional)
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) sumac (optional, for brightness)
- 1/4 tsp (1.5 g) red pepper flakes or to taste
- 2 tbsp (30 ml) warm water (to loosen topping)
- Lemon wedges and additional parsley for serving

Instructions

1. In a small bowl combine 1 cup (240 ml) warm water, 1 tsp (5 g) sugar and 1 tsp (5 g) active dry yeast. Stir and let sit 5–10 minutes until foamy.
2. In a large bowl mix 3 1/2 cups (420 g) flour with 1 tsp (5 g) salt. Make a well, add the yeast mixture and 2 tbsp (30 ml) olive oil. Stir to form a shaggy dough, then knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, prepare the topping: combine 1 lb (454 g) ground lamb, 1 large grated onion (150 g), 2 cloves minced garlic, 3 tbsp (45 g) tomato paste, 1/4 cup (15 g) chopped parsley, 1 tbsp (15 g) chopped mint (if using), 1 tsp (5 g) paprika, 1/2 tsp (2.5 g) cumin, 1/2 tsp (2.5 g) coriander, 1/2 tsp (2.5 g) sumac (optional), 1/4 tsp (1.5 g) red pepper flakes, and 2 tbsp (30 ml) warm water. Mix thoroughly with your hands or a food processor to make a smooth, slightly paste-like topping; season with salt and pepper to taste.
4. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Divide risen dough into 6 equal pieces (about 100–110 g each). On a lightly floured surface, roll each piece into a very thin round, about 9–10 inches (23–25 cm) diameter.
5. Spread a very thin, even layer of the lamb topping over each rolled round, leaving a small border. The topping should be almost paste-like and applied thinly so the bread crisps beneath it.
6. Slide one or two lahmajuns onto the preheated stone or baking sheet and bake 5–8 minutes until edges are crisp and the topping is cooked through but not dry. Rotate as needed to brown evenly. Repeat with remaining rounds.
7. Brush finished lahmajuns lightly with olive oil if desired, sprinkle with extra chopped parsley and serve hot with lemon wedges for squeezing and plates of fresh herbs (parsley, mint, sliced onions).