Dough Recipe for Lahmacun or Lahmajoun (Also known as Armenian Pizza)

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Cook time: 
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Serves: 4
I looked all over the web for a recipe that I thought would be nice for this Lahmacun / Lahmajoun dish. I wanted a flat bread that was soft but yet sturdy enough to hold the ingredients I put in it. I used a recipe from the King Arthur website. *This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in ¼ cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
  • 3 Cups flour
  • 1¼ Cup boiling water
  • ¼ Cup potato flour
  • 1 Tsp salt
  • 2 Tbsp vegetable oil
  • 1 Tsp instant yeast
  1. Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
  2. In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
  3. Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle. Once rolled out your dough is ready for the meat mixture. Read the next recipe to continue making the Lahmacun / Lahmajoun.
Recipe by Cook With Jack at