Lahmajoun
- Makes2 12-inch flatbreads
- Cook Time2¼ hours
- Active time plus cooling40 minutes active
Lahmajoun (also spelled lahmacun) is a meat-topped flatbread common in the Levant, as well as in Turkey and Armenia. Arugula and a drizzle of yogurt are unusual finishes for lahmajoun, but they add fresh, peppery flavor and a creamy coolness that complement the spiced meat topping. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart-size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.
Don’t undermix the dough in the food processor; it needs a full minute of processing to build structure and strength. The dough may be warm to the touch when done; this is normal. But when processing the meat mixture, don’t overdo it or the protein may get tough. Pulse only three or four times, just until combined.
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