Armenian Lahmajo
Very thin matsoni flatbreads topped with spiced lamb, tomato, pepper, parsley, and garlic.
About This Dish
Lahmajo should be thin enough to fold around herbs and lemon, with a savory topping spread to the edge rather than piled like pizza.
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Stages
- Preparation50 min
- Cooking30 min
Step-by-Step Instructions
-
1
Knead the flour, matsoni, water, and 8 g salt into a smooth soft dough. Cover and rest for 1 hour.
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2
Pulse the tomatoes, pepper, onion, garlic, and parsley until finely chopped but not watery. Mix with the meat, spices, and remaining salt.
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3
Heat the oven with a baking steel or inverted heavy tray to 250 °C. Divide the dough into 12 pieces.
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4
Roll each piece paper-thin, spread with a thin even layer of topping to the edge, and bake in batches for 5–7 minutes.
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5
Stack briefly under a towel to keep flexible. Serve with lemon and herbs, folded in half around the garnish.
