Entree: Armenia – Yerevan & Central Armenia – Լահմաջո ➤ Lahmajo (Thin round flatbread topped with a spiced ground meat and herb mixture, baked until crisp)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 8 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- For the dough:
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) olive oil
- For the topping:
- 1 lb (454 g) ground lamb (or ground beef)
- 1 medium onion, very finely chopped (about 150 g)
- 1/2 cup (120 g) tomato paste
- 1/4 cup (60 ml) water to loosen tomato paste
- 2 cloves (6 g) garlic, minced
- 1/4 cup (15 g) finely chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1/4 tsp (1 g) red pepper flakes (optional)
- 2 tbsp (30 ml) olive oil for the meat mixture
- To finish:
- Additional chopped parsley for serving
- Lemon wedges for serving

Instructions

1. Make the dough: In a small bowl combine 1 cup (240 ml) warm water, 2 1/4 tsp (7 g) active dry yeast, and 1 tsp (5 g) sugar. Let sit 5–10 minutes until foamy. In a large bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt, make a well, add the yeast mixture and 1 tbsp (15 ml) olive oil. Mix until a shaggy dough forms, then knead on a floured surface until smooth and elastic, about 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
2. Prepare the topping: In a bowl combine 1 lb (454 g) ground lamb, 1/2 cup (120 g) tomato paste loosened with 1/4 cup (60 ml) water, 1 medium finely chopped onion (about 150 g), 2 minced cloves (6 g) garlic, 1/4 cup (15 g) chopped parsley, 1 tbsp (15 ml) lemon juice, 2 tbsp (30 ml) olive oil, 1 tsp (2 g) cumin, 1 tsp (2 g) paprika, 1/2 tsp (2 g) black pepper, 1 tsp (5 g) salt, and 1/4 tsp (1 g) red pepper flakes if using. Mix thoroughly until the mixture is paste-like and well combined.
3. Preheat the oven to 475°F (245°C) and place a baking stone or inverted baking sheet on the middle rack to preheat. Divide the dough into 4 equal pieces for large lahmajo (or 8 for small) and roll each piece extremely thin on a lightly floured surface into rounds about 10–12 inches (25–30 cm) diameter.
4. Spread a thin layer of the meat mixture evenly over each dough round, pressing it into a thin layer leaving a small edge. Bake on the preheated stone or sheet for 6–8 minutes, until the crust is crisp and the topping is cooked and slightly caramelized at the edges.
5. Remove from the oven, garnish with additional chopped parsley and serve with lemon wedges to squeeze over each lahmajo. Serve hot.