Armenian Lamajyo
Description
Perfectly suitable for tea and coffee. Now I'll tell you, the baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the dough and filling. The more greens, the better and tastier it will be. Grind fresh meat using a meat grinder with a coarse plate. I chose a leaner, meatier cut.
- 2
Step 2
First, prepare the dough. Sift two cups of flour and add salt. Dissolve the yeast in warm water (38-40 degrees) and pour it into the flour. Knead until you get a soft, pliable dough.
- 3
Step 3
Cover the finished dough with a cloth and set it aside in a warm place for an hour.
- 4
Step 4
Prepare the filling. To do this, mix the ground meat with finely chopped onion, garlic, herbs, pepper, and salt. Add tomato paste. In summer, replace the tomato paste with fresh tomatoes without skin.
- 5
Step 5
The filling for lamadjo is ready.
- 6
Step 6
Divide the dough into 4 parts, each the size of a tennis ball. Roll out each piece thinly.
- 7
Step 7
Transfer to a sheet of parchment paper (I baked on foil because I unexpectedly ran out of paper).
- 8
Step 8
Divide the filling into 4 parts, and distribute each part over a dough round.
- 9
Step 9
Bake in a hot oven (240 degrees) for 8 minutes each. Stack the cooked flatbreads and cover with a towel to keep them warm longer. Serve hot!