Laham Ajin — Syrian Flatbreads with Spiced Lamb

Shopping list

• 400 g strong white bread flour — plus extra for dusting

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• 7 g fast-action dried yeast — 1 sachet

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• 1 tsp caster sugar

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• 1 tsp salt

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• 240 ml warm water

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• 2 tbsp olive oil — plus extra for greasing

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• 400 g minced lamb

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• 1 piece onion — very finely chopped

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• 3 piece tomatoes — deseeded and finely diced

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• 3 clove garlic cloves — minced

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• 1 tsp ground allspice

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• 0.5 tsp ground cinnamon

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• 0.25 tsp cayenne pepper

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• 2 tbsp pomegranate molasses

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• 4 tbsp fresh flat-leaf parsley — finely chopped

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• 30 g pine nuts — toasted, optional

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Step by step

1. 1

   In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the centre and add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms.

2. 2

   Turn the dough out onto a lightly floured surface and knead for 8– 10 minutes until smooth, elastic, and slightly tacky. Shape into a ball.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place for 1 hour or until doubled in size.

4. 4

   Meanwhile, prepare the topping. In a large bowl, combine the minced lamb, onion, tomatoes, garlic, allspice, cinnamon, cayenne, pomegranate molasses, parsley, and 1 teaspoon of salt. Mix thoroughly with your hands until well combined. Cover and refrigerate until needed.

5. 5

   Preheat the oven to 240°C (220°C fan). Lightly oil two large baking trays.

6. 6

   Once the dough has risen, punch it down and divide into 8 equal portions. On a lightly floured surface, roll each portion into a thin oval or round about 15–18cm across.

7. 7

   Place the dough rounds on the prepared baking trays. Spread a thin, even layer of the lamb mixture over each one, pressing it gently into the dough and leaving a small border around the edges.

8. 8

   Bake for 10– 12 minutes until the edges are golden and crisp and the lamb topping is cooked through and lightly browned.

9. 9

   Remove from the oven and scatter with toasted pine nuts if using. Serve hot, with lemon wedges and fresh herbs on the side if desired.