Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)
King Arthur Baking · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietNot vegetarian: ground beef.
Against 5,130 pizza recipes
Flatbread style, 72% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
450g
Liquid, as water
323g
Hydration
71.8%
Salt
5.0%
Yeast
0.67%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1122g
Process
Bake temp
500°F / 260°C
Bake time
18 to 20 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (8)
- waterwater1 cup · 227g
- salttable salt2 1/4 tsp · 13.5g
- flourKing Arthur Unbleached All-Purpose Flour3 3/4 cup · 450g
- sugargranulated sugar1 1/2 tsp · 6.3g
- yeastinstant yeast1 tsp · 3g
- dairy doughplain Greek yogurt*1/2 cup · 113g
- oilextra-virgin olive oil1 cup · 200g
- sauce tomatomatbucha and tahini saucen/a
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 nuts1/2 cup · 71g
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