Lahmajo (Armenian Thin Meat Flatbread)
Local name: Լահմաջո
In short: Paper-thin dough topped with a spiced mix of minced lamb, tomato, pepper and parsley, baked hot and rolled up with lemon. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 35 min
- Resting
- 1 h
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Lahmajo is a thin round flatbread covered with a spread of minced meat, tomato, peppers, onion and parsley, baked quickly in a very hot oven. In Armenia it is eaten as a snack or light meal, often rolled around fresh herbs and onion with a squeeze of lemon. The topping should be thin and nearly dry, and the dough rolled very thin, so the edges crisp while the center stays tender. Make a double batch, because people eat several.
Instructions
- Mix the flour, yeast, salt and sugar. Add the water and oil and knead for 8 minutes until smooth. Cover and leave for 1 hour until doubled.
- Mix the meat with the onion, tomatoes, pepper, garlic, tomato paste, parsley, paprika, allspice, chili, salt and pepper. The mixture should be loose and spreadable but not wet. Drain off any liquid.
- Heat the oven to its highest setting, at least 250°C (480°F), with 2 baking trays inside to heat.
- Divide the dough into 12 balls. Roll each on a floured surface into a very thin circle about 16 cm (6 in) wide.
- Spread about 2 tablespoons of topping thinly over each circle, right to the edge.
- Slide 3 or 4 lahmajo onto each hot tray and bake for 6 to 8 minutes, until the edges are crisp and the meat is cooked through to 71°C (160°F). Do not overbake, or they will turn hard.
- Serve hot with lemon and parsley, and roll up with a few slices of onion.
Tips
- Keep the topping thin and nearly dry. Squeeze the grated tomatoes and drain any liquid so the dough does not turn soggy.
- A very hot oven or preheated baking steel gives crisp edges. If your oven tops out lower, bake a little longer, but do not dry them out.
Questions and answers
Can I make lahmajo ahead of time?
Prepare the topping a day ahead. Baked lahmajo reheat in a hot oven in 3 minutes and freeze well for up to 2 months.
How is lahmajo different from pizza?
The dough is much thinner and the topping is a spiced raw meat mixture with no cheese. It is baked quickly and rolled up to eat.
How spicy is lahmajo?
Mildly, from paprika and a little chili. Add extra chili flakes to the topping if you want more heat.
How long does it take to make Lahmajo (Armenian Thin Meat Flatbread)?
About 1 h 35 min in total: 1 h of preparation and 35 min of cooking.
How many calories are in Lahmajo (Armenian Thin Meat Flatbread)?
About 430 kcal per serving, with 18 g of protein, 54 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 54 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
