Lamaggio with Lamb and Beef

This Armenian version of pizza (except that the dough is not yeast, but unleavened) will appeal to both children and adults. You can easily change the meat for the filling at your discretion.

Ingredients

• 500 g flour
• 200 g yogurt
• salt
• lemon juice for serving
• 250 g of lamb and beef pulp
• 2 medium onions
• 3 cloves of garlic
• 2 tbsp. l. tomato puree
• a large bunch of herbal mixture (cilantro, thyme, reyhan)
• freshly ground black pepper
• salt

Directions

1. For the dough, sift the flour with a slide onto a work surface. Make a well, pour in yogurt and 100 ml of water, add salt. Knead an elastic dough. Roll the dough into a ball, cover with plastic wrap and leave for 1 hour.
2. Finely chop the leaves for minced meat near the greens. Pass the meat through a meat grinder along with onions and garlic. Add herbs, tomato puree, salt and pepper and mix thoroughly.
3. Divide the dough into 6-8 parts, form balls from them and roll each of them into a thin cake. Pull the cakes out slightly with your hands. Spread the minced meat on the tortillas in a thin layer.
4. Line a baking sheet with baking paper, lay out the finished cakes and place in an oven preheated to 180 ° C. When the dough is browned, the lamajo is ready. Serve hot, sprinkled with lemon juice.