The best delicious Lamb And Tomato Bread Lachmanjan recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lamb And Tomato Bread Lachmanjan recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lamb And Tomato Bread Lachmanjan.
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-DOUGH-
1/2 ts Honey
1 c Warm Water
1 ts Active dry yeast
1 c Unbleached All-Purpose Flour
-or Bread Flour, pref Bread
1 ts Salt
1 tb Olive Oil
1 1/2 c Whole Wheat Flour, up to 2c
TOPPING
1 ts Olive Oil
1/4 c Shallots or Onion; chop fine
3 Garlic Cloves; chop fine=1Tb
1/4 lb Lamb; lean, ground fine=1/2c
1 cn Plum Tomatoes; 14oz can
-drained and chopped=1 1/4c
1/4 ts Cinnamon; ground
1/4 ts Allspice
1/2 ts Salt; or more to taste
1/2 ts Black Pepper; grind fresh
1 1/2 tb Pine Nuts; toasted or more
: To prepare dough; In a large bowl, combine honey and water. Stir in
yeast and set aside for 5 minutes. Stir in unbleached flour, followed by
salt, oil and 1/2 cup of the whole wheat flour. Stir 100 times in the same
direction to properly develop the gluten. Gradually stir in additional
flour until the dough becomes too stiff to stir. Turn out onto a lightly
floured work surface and knead until smooth and elastic, 8 to 10 minutes.
(It will still be somewhat sticky.) Transfer the dough to a large, lightly
oiled bowl, cover with plastic wrap and let rise until more than doubled in
volume, 1 1/2 to 2 hours.
: To prepare topping: Meanwhile, heat oil in a skillet over medium
heat. Add shallots and garlic and cook, stirring occasionally, until soft,
2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3
minutes. Stir in tomatoes and simmer over medium-low heat until slightly
thickened 3 to 4 minutes; drain off any excess liquid. the filling should
be moist but not watery. Stir in cinnamon, allspice, salt and pepper.
Transfer to a bowl, cover and refrigerate until baking time.
: To assemble and bake breads; Once the dough has risen, lightly
punch it down and turn it out onto a lightly floured surface. With a sharp
knife, cut into 12 pieces. cover and let rest for 5 to 10 minutes. Preheat
oven to 450 degrees F. Lightly oil 2 baking sheets or coat them with
nonstick cooking spray.
: Lightly flour your palm. Flatten one piece at a time, keeping the
rest of the dough covered. With a rolling pin, roll out each piece (or with
your hands, stretch it out) to a 4-inch circle. Transfer to a prepared
baking sheet.
: In the center of each circle, spoon about 1 1/2 tablespoons of the
topping, spreading it almost to the edge. Sprinkle each with a few pine
nuts. Bake the breads, one sheet at a time, in the lower third of the oven
until lightly browned, 7 to 12 minutes. Serve Hot….
From
Yields
12 Flatbreads
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