Lamajo, Armenian pizza

Lamajo, Armenian pizza

Ingredients

• flour - 500 g
• yogurt - 1 glass
• drinking water - 1/2 cup
• salt
• lemon (juice)
• lamb (pulp) - 250 g
• pork (pulp) - 250 g
• medium onion - 2 pcs.
• garlic - 2 cloves
• tomato paste - 1 tbsp. l. with a slide
• herbal mixture (cilantro, thyme, purple basil) - 1 large bunch
• salt
• black pepper

Directions

1. For the dough, sift the flour in a heap into a bowl. Make a depression, pour in yogurt, water, add salt. Knead an elastic dough. Roll the dough into a ball, cover with plastic wrap and leave for 1 hour.
2. For minced meat, remove the tough stems from the herbs, finely chop the leaves with a knife. Pass the meat through a meat grinder along with onions and garlic. Add herbs, tomato paste, salt and pepper and mix thoroughly.
3. Divide the dough into pieces, shape them into balls and roll each into a thin flat cake with a diameter of 12 cm. Put the minced meat on the flat bread. Line a baking sheet with parchment, spread the cakes (or put them on a wire rack) and place in an oven preheated to 180 ° C. When the dough is browned, after about 10 minutes, the lamajo is ready. Serve hot, sprinkled with lemon juice.