Armenian lahmajoun

Method

1. 1 Knead the dough with yeast, warm water, and olive oil for 12 minutes, then let it rise for 2 hours.
2. 2 Blend the bell peppers, tomatoes, and onions, then squeeze out the excess liquid through a cloth.
3. 3 Mix the squeezed vegetable pulp with the minced lamb, parsley, and chili powder to make a very firm filling.
4. 4 The filling must be completely dry; a wet filling will result in a cake that is not crispy and the dough surface will be soggy.
5. 5 Roll the dough very thinly to a thickness of 2 mm into a 22 cm disc, then spread the filling in a very thin layer to completely cover the surface.
6. 6 Bake at 250 degrees for 8 minutes; the oven must be very hot for the cake to cook quickly. Squeeze lemon juice over it before serving and roll it up.

With an appliance

• Air fryer 1 hr 50 min

  Replace step 6: spray lahmajoun oil around the edges, cook at 265 degrees in a hot air oven for 5 minutes, and rotate the tray between turns; the bottom crisps very quickly, but the oven is small, so only one pastry per batch.