Lahmajun - Armenian Pizza

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡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.
3. 3
   Cover and let the dough rest 30 minutes.

   Kitchen towel

   💡A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.

For the Lahmajun Meat Topping

1. 4
   In a bowl, mix the ground meat with the tomatoes, onion, green pepper and tomato paste.

   Bowl

   💡Grated tomatoes and onion release liquid: squeeze them lightly in a strainer before mixing, so the filling doesn't make the dough soggy.
2. 5
   Add the chili pepper and salt and knead by hand into a uniform mixture.

To assemble

1. 6
   Preheat the oven to 220°C (430°F), with a baking stone inside.

   ⚙ Preheating the OvenOven

   💡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.
2. 7
   Divide the dough into 12 balls and roll each ball into a circle very thin, 2–3 mm.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
3. 8
   Spread a very thin layer of the meat filling on each round, all the way to the edges.

   💡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.
4. 9
   Bake on the hot stone 8–10 minutes, until the edges are golden and the meat is cooked.

   ⚙ BakingOvenBaking stone (pizza stone)

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 10
   Serve hot with the lemon, fresh herbs, and roll up.