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Lahmajoun
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
For the dough:
-
241
grams (1¾ cups) bread flour, plus more for dusting
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.
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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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Is the meat put on the flatbread raw or am I missing where the meat it to be cooked?