Lahmajun (Armenian Flatbread)

Name: Lahmajun (Armenian Flatbread)
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

Main Courses
Africa & Middle-East
Middle Eastern
Meat
Lamb
Breads

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.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 4 to 6

TIME 1 hour, plus 17 hours resting

A cookbook recipe exclusively for All-Access members from The Savory Baker

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