← All pizzas
Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)
King Arthur Baking · kingarthurbaking.com · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
450g
Water
227g
Hydration
50.4%
Salt
5.0%
Yeast
0.67%
Oil
—
Sauce
—
Cheese
—
Dough weight
1122g
Process
Bake temp
500°F / 260°C
Bake time
18-20 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (8)
- waterwater1 cup · 227g
- salttable salt2.25 tsp · 13.5g
- flourKing Arthur Unbleached All-Purpose Flour3.75 cup · 450g
- sugargranulated sugar1.5 tsp · 6.3g
- yeastinstant yeast1 tsp · 3g
- dairy doughplain Greek yogurt*0.5 cup · 113g
- oilextra-virgin olive oil1 cup · 200g
- sauce tomatomatbucha and tahini sauce—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large onion
- over cheeseground beef1 lb · 454g
- over cheesebaharat*1 tbsp · 12.5g
- over cheese3 to 4 tablespoons harissa paste*3 tbsp · 45g
- over cheesepine nuts0.5 cup · 71g