Lahmajun (Armenian Flatbread)

Name: Lahmajun (Armenian Flatbread)
Yield: Serves 4 to 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 3 1/4 cups (16¼ ounces), King Arthur All-Purpose Flour; 1/8 teaspoon, instant or rapid-rise yeast; 1 1/4 cups (10 ounces), ice water; 1 tablespoon, vegetable oil; , Vegetable oil spray; 1 1/2 teaspoons, table salt; 1 , red bell pepper, stemmed, seeded, and cut into 1-inch pieces; 1/4 , small onion; 1/4 cup, fresh parsley leaves and tender stems; 2 tablespoons mild, biber salçası; 1 tablespoon, tomato paste; 1 , garlic clove, peeled; 1 teaspoon, ground allspice; 1 teaspoon, paprika; 1/2 teaspoon, ground cumin; 1/2 teaspoon, table salt; 1/8 teaspoon, pepper; 1/8 teaspoon, cayenne pepper; 6 ounces, ground lamb, broken into small pieces; , Lemon wedges

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

Long before pizza came along, Armenians were baking crisp, savory meat-and-vegetable-topped flatbreads that some consider the original thin-crust pie.

SERVES4 to 6

TIME1 hour, plus 17 hours resting

has video

WHY THIS RECIPE WORKS

These thin, crispy, savory meat-and-vegetable-topped Armenian flatbreads can be sprayed with lemon juice and eaten like pizza or turned into sandwiches by rolling them around a salad of fresh or pickled vegetables. Our dough started with a ...

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