How to Make Lahmajun (Armenian Flatbread)

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: tortilla

Whole wheat pita adds fiber, while tortillas can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and often less expensive.

Combine 3.25 cups all-purpose flour and 1/8 teaspoon instant yeast in a mixing bowl.

Slowly add 10 ounces of ice water while mixing until flour is incorporated, about 10 seconds.

Let the mixture rest for 10 minutes.

Add 1 tablespoon vegetable oil and 1.5 teaspoons table salt, and mix for 30 to 60 seconds until dough comes together.

Knead the dough for about a minute on a lightly oiled countertop until it is somewhat smooth.

Divide the dough into four equal pieces and shape into balls.

Place the dough balls on a sprayed baking sheet and cover with plastic wrap.

Refrigerate the dough for a minimum of 16 hours, preferably up to 48 hours.

Prepare the meat topping by adding 1 bell pepper, 1/4 small onion, 1/4 cup parsley leaves, 1 garlic clove, 1 tablespoon tomato paste, 1 teaspoon ground all spice, 1 teaspoon paprika, 1/2 teaspoon table salt, 1/2 teaspoon cumin, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and 2 tablespoons biber salcasi to a food processor and blend until smooth.

Add 6 ounces of ground lamb to the mixture and pulse until combined, about 8 to 10 pulses.

Transfer the meat mixture to a bowl and refrigerate until well chilled.

Prepare a salad with 1 English cucumber cut into quarter-inch pieces and 2 tomatoes cut into quarter-inch pieces, adding 3/4 teaspoon table salt and letting it sit for 15 minutes to draw out moisture.

Add 1/2 cup pitted green olives, 1/4 cup shredded mint leaves, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon ground black pepper to the cucumber and tomato mixture and toss to combine.

Let the salad sit for about an hour before serving.

Remove the dough from the refrigerator and let it sit at room temperature for about an hour before rolling out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens