How long does it take to make Lahmajun?

Roll the dough very thin, about 2 mm, and spread the raw meat in a thin layer all the way to the edges.

1 hr 36 minTotal

27 minActive time

1 hr 9 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	In a bowl, mix the ground meat with the tomatoes, onion and parsley	1 min
5	Add the cumin, salt and black pepper and knead by hand into a uniform mixture	1 min
6	Preheat the oven to 230–250°C (445–480°F), with a baking stone inside	12 min
7	Divide the dough into 8 balls and roll each ball into a circle very thin, 2–3 mm	—
8	Spread a very thin layer of the meat filling on each round, all the way to the edges	1 min
9	Bake on the hot stone 8–10 minutes	9 min
10	Serve hot with fresh herbs, and roll up	1 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Grated tomatoes and onion release liquid: squeeze them lightly in a strainer before mixing, so the filling doesn't make the dough soggy.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
The filling bakes along with the dough in just a few minutes, so spread a very thin layer: a thick layer stays raw inside and makes the dough soggy.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.