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Lahmajoun
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Lahmajoun (also spelled lahmacun) is a meat-topped flatbread common in the Levant, as well as in Turkey and Armenia. Arugula and a drizzle of yogurt are unusual finishes for lahmajoun, but they add fresh, peppery flavor and a creamy coolness that complement the spiced meat topping. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart-size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.
2
12-inch flatbreads
Tip
Don’t undermix the dough in the food processor; it needs a full minute of processing to build structure and strength. The dough may be warm to the touch when done; this is normal. But when processing the meat mixture, don’t overdo it or the protein may get tough. Pulse only three or four times, just until combined.
2¼ hours
40 minutes active
241 grams (1¾ cups) bread flour, plus more for dusting
1½ teaspoons instant yeast
¾ teaspoon table salt
¾ cup plain whole-milk Greek yogurt
1 tablespoon honey
1 small yellow onion, roughly chopped
¼ cup chopped drained roasted red peppers
2 tablespoons tomato paste
2 teaspoons smoked paprika
1½ teaspoons ground cumin
¾ teaspoon red pepper flakes
Kosher salt and ground black pepper
8 ounces 80 percent lean ground beef or ground lamb
¼ cup plain whole-milk Greek yogurt
Semolina flour, for dusting the pizza peel
2 tablespoons extra-virgin olive oil, divided
2 cups (1 ounce) lightly packed baby arugula
For the dough:
-
241
grams (1¾ cups) bread flour, plus more for dusting
-
1½
teaspoons instant yeast
-
¾
teaspoon table salt
-
¾
cup plain whole-milk Greek yogurt
-
1
tablespoon honey
For shaping and topping:
-
1
small yellow onion, roughly chopped
-
¼
cup chopped drained roasted red peppers
-
2
tablespoons tomato paste
-
2
teaspoons smoked paprika
-
1½
teaspoons ground cumin
-
¾
teaspoon red pepper flakes
-
Kosher salt and ground black pepper
-
8
ounces 80 percent lean ground beef or ground lamb
-
¼
cup plain whole-milk Greek yogurt
-
Semolina flour, for dusting the pizza peel
-
2
tablespoons extra-virgin olive oil, divided
-
2
cups (1 ounce) lightly packed baby arugula
Directions
-
01To make the dough, in a food processor, combine the flour, yeast and salt; process until combined, about 5 seconds. Add the yogurt, honey and ¼ cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute.
-
02Transfer the dough to a lightly floured counter. Flour your hands and knead a few times to form a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until doubled in volume, 1 to 1½ hours.
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03Meanwhile, to make the topping, in a food processor, pulse the onion until finely chopped, about 5 pulses. Add the roasted peppers, tomato paste, paprika, cumin, pepper flakes, ½ teaspoon salt, and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses. Transfer to a medium bowl. In a small bowl, stir together the yogurt and 1 tablespoon water, adding more water as needed to thin to drizzling consistency. Cover both bowls and refrigerate until needed.
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04About 1 hour before shaping the dough, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. Working one at a time, gently stretch each dough ball on a lightly floured counter to an oval approximately 6 inches wide and 12 inches long.
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05Dust a baking peel, inverted baking sheet or rimless cookie sheet with semolina. Transfer one shaped dough to the peel and, if needed, reshape into an oval. Brush the entire surface with 1 tablespoon of oil. Using a spatula, spread half the meat mixture on the dough, leaving a ½-inch border around the edge. Slide the dough onto the the baking steel and bake until well browned, 9 to 12 minutes.
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06Using the peel, transfer the flatbread to a wire rack. Repeat with the remaining dough, oil and meat mixture. After the second flatbread has cooled on the rack for a couple minutes, top both with the arugula. Drizzle with yogurt, then serve.
Reviews
Hello, could you please confirm if the amount of yogurt for the dough is 1/4 or 3/4 cups? The step-by-step section states 1/4, while the recipe says 3/4. Thanks!
I tried drizzling tahini instead of yogurt, because of lactose intolerance- not bad! Also sprinkled on some chopped pistachios - added a nice crunch. Thanks for the recipe - having an Armenian heritage, it was nice to see a great recipe for something I used to eat as a kid in my grandparents home.
Hi Renee -
We haven't tested freezing the baked flatbread, so we can't say for sure. It would probably be OK to freeze but might end up dry upon reheating. I might drizzle with a little bit of olive oil before re-heating and would recommend reheating on a sheet tray or baking steel in the oven.
Best,
The Milk Street Team
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Your First Issue
Is the meat put on the flatbread raw or am I missing where the meat it to be cooked?