Lahmajoun is a traditional Armenian thin flatbread topped with a spiced mixture of finely minced meat, vegetables, and herbs. Often called 'Armenian pizza,' it's baked until crisp and typically served with lemon wedges and fresh herbs for wrapping.
Ingredients
- 400 g bread flour (approximately 2 3/4 cups plus 2 tbsp)
- 2 g instant yeast (1/2 teaspoon)
- 15 g sugar (1 tablespoon)
- 9 g kosher salt (1 tablespoon Diamond Crystal; for dough)
- 265 g water (room temperature, approximately 1 cup plus 1 tbsp)
- 500 g lean ground lamb or beef (about 1.1 lbs; traditionally lamb is preferred)
- 3 large ripe tomatoes (peeled, seeded, and finely crushed by hand)
- 2 tbsp tomato paste
- 1 medium green bell pepper (finely diced)
- 1 large bunch fresh flat-leaf parsley (long stems removed, finely chopped)
- 4 cloves garlic (minced)
- 1 tsp ground allspice
- 0.5 tsp cayenne pepper (or to taste)
- 1 tsp black pepper (freshly ground)
- 1.5 tsp salt (for the topping, or to taste)
- 2 tbsp olive oil (for the bowl and brushing)
Instructions
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1
Make the dough: In a large bowl, whisk together bread flour, instant yeast, sugar, and salt. Gradually add room-temperature water, mixing until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
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2
Prepare the topping: While dough rises, finely dice the green bell pepper and parsley. In a large bowl, combine the crushed tomatoes, tomato paste, diced pepper, parsley, minced garlic, allspice, cayenne, black pepper, and salt. Mix well.
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3
Add the ground meat to the vegetable and spice mixture. Using your hands, mix thoroughly until fully combined and the consistency is a spreadable, fairly thin paste. Cover and refrigerate until needed.
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4
Preheat oven to 260°C (500°F) with a pizza stone or baking sheet inside.
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5
Divide the risen dough into 8 equal balls. On a lightly floured surface, roll each ball into a very thin round, about 20-25 cm (8-10 inches) in diameter and 1/8-inch thick.
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6
Place a rolled dough round on a piece of parchment. Spoon about 1/4 to 1/3 cup of the meat mixture onto the center. Using a spoon or your fingers, spread the mixture thinly and evenly across the surface, leaving a narrow border.
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7
Transfer the lahmajoun (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 5-8 minutes, or until the edges are crisp and the topping is cooked through.
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8
Remove from oven. Serve immediately, traditionally with lemon wedges and extra fresh parsley or mint. To eat, squeeze lemon over the top, add herbs, roll it up, and enjoy.
Tips & Variations
For best results, roll the dough as thin as possible for a crisp texture. The meat mixture should be spread very thinly—it's a topping, not a thick layer. If you don't have a pizza stone, bake on a preheated inverted baking sheet. Leftover cooked lahmajoun can be frozen and reheated in a hot oven.
Cultural Background
Lahmajoun has ancient roots in the Armenian Highlands and the broader Levant, with its name deriving from the Arabic words for 'meat' (lahm) and 'dough' ('ajīn). It served as a practical, portable meal for travelers and laborers, evolving into a cherished staple of home cooking and festive gatherings across Armenian communities.
Region: Historically associated with Western Armenia and Cilicia, now widely prepared across the Armenian di