To prepare the dough :
In a large bowl combine the honey and water, stir in the yeast and set aside for 5 minutes. Stir in the unbleached flour followed by the sea salt, oil and 1/2 cup of the whole wheat flour. Stir 100 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic (8 - 10 minutes). It should still be somewhat sticky. Transfer the dough to a large lightly oiled bowl and cover with plastic wrap and let rise until the volume doubles (1 - 2 hours).
To prepare topping :
|1/2 ts unpasteurized honey|
|1 cup warm water|
|1 ts active dry yeast|
|1 cup unbleached all purpose flour|
|1 ts sea salt|
|1 tbs 1st cold pressed olive oil|
|1 1/2 - 2 cups whole wheat flour|
|1/4 cup chopped shallots|
|3 chopped garlic cloves|
|1/2 lb ground lean lamb|
|1, 14oz can plum tomatoes, drained and chopped|
|1/4 ts ground cinnamon|
|salt/pepper to taste|
|1 1/2 tbs pine nuts|
|Once the dough has risen lightly "punch" it down and turn it out onto a lightly floured surface.
With a sharp knife cut into twelve pieces. Cover and allow to rest for 5 - 10 minutes. Pre-heat oven to 450 degrees F.
Using two non-stick baking sheets uncover one section of dough at a time flattening each with lightly floured hands onto the baking sheets.
(should give aprox 4 inch circles). In the center of each bread spoon some of the topping spreading to the edges. Sprinkle each with the pine nuts.
Bake one sheet at a time in the lower third of the oven 7 - 10 minutes. Serve hot. Yields 12 servings.
We prefer our lachmanjan small like those in Armenia. For a vegetarian version omit the lamb, increase the shallots , the tomatoes and crumble on a dusting of feta cheese. Get the kids together and create your own style.