In case you missed reading about the purpose of The Great Lahmajoun Dough Experiment, please click here.
I sent Mike Minassian four lahmajoun dough recipes, and his first attempt was based on one from the cookbook, ‘Simply Armenian’ by Barbara Ghazarian. Since Mike has made lahmajoun before, I suggested he use his own recipe for the meat-vegetable topping, which he did. All photos are courtesy of Mike Minassian.
|Final Product: Lahmajoun #1, rolled and ready to eat!|
Dough recipe #1: From the cookbook, ‘Simply Armenian’ by Barbara Ghazarian
Yields 12 lahmajouns
This one uses olive oil.
1 package (1/4 oz.) active dry yeast
1 cup lukewarm water (about 105°F to 110° F)
1 Tablespoon (Tbsp.) olive oil, plus more for greasing the bowl and baking sheets
½ teaspoon (tsp.) sugar
¼ tsp. salt
2 ¼ cups white bread flour, plus more for rolling (I suggested that perhaps the bread flour makes a difference from recipes which use all-purpose flour.)
1.Dissolve the yeast in water in the bowl of a tabletop (stand) mixer fitted with a dough hook attachment. Stir in 1 Tbsp. olive oil, sugar, salt, and 1 ½ cups flour.
2. Mix the dough until smooth, about 3 minutes. Add the remaining flour and mix until dough is smooth and elastic, about 10 minutes by machine. (If this part is done by hand, it will take about 20 minutes.)
3. Shape the dough into a ball and place it in a large bowl greased with olive oil. Turn the ball once to coat it completely with oil. Cover with a clean kitchen towel and let stand in a warm place for about 1 1/2 hours, or until doubled in size.
4. Place dough into a floured work surface and punch it down. Knead the dough into the shape of a log. Cut log into 12 equal pieces, then roll each piece into a 7-inch circle.
Mike’s comments and photos for Experiment #1:
Here's my first attempt of making "the best dough ever". In this recipe I used the recipe from the cookbook "Simply Armenian". I made a few modifications: I added 1 Tbsp. butter, and for the baking sheets, instead of using oil I used flour (the same I used for the dough). I made this because the elderly lady (the woman who´s lahmeyouns are great) seems to do it this way. After I mixed the dough until smooth and elastic I put it in a bowl, covered with a plastic bag and then a kitchen towel on top (see pictures "dough 1" and "dough 2").
This time I also took photos of the topping, just for you to know how I made it.
|Topping photo #1|
|Topping photo #2|
|Seasonings for the topping|
|Ready to bake|
Conclusion: They were good enough, the dough wasn't that crispy, I could roll them just fine, though at some point I could see some cracks in the folding and the borders were a little crispy. I think I can make them a bit thinner, since the baking made them thicker than I expected. They were not as greasy as the Lady's lahmeyouns, but they were good anyway. Next weekend I'll try a different (dough recipe), probably with some new additions that improves flexibility.