Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)

Ingredients

• 1 cup (227g) water lukewarm
• 2 1/4 teaspoons table salt
• 3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon instant yeast
• 1/2 cup (113g) plain Greek yogurt*
• 1/2 cup (100g) extra-virgin olive oil plus more for drizzling
• 1 large onion finely chopped (about 2 cups)
• 1 cup (200g) extra-virgin olive oil
• 1 pound (454g) ground beef ground lamb or a mix of the two
• 1 tablespoon baharat*
• 1 1/2 teaspoons table salt
• 3 to 4 tablespoons (45g to 60g) harissa paste*
• 1/2 cup (71g) pine nuts
• matbucha and tahini sauce for serving; optional

Instructions

1. To make the dough: In a liquid measuring cup, combine the water and salt, stirring to dissolve the salt. In a large bowl, whisk together the flour, sugar, and yeast. Make a well in the middle and add the water mixture, yogurt, and olive oil. Mix together with your hands to form a shaggy dough.
2. , Turn the dough out onto a lightly floured surface and knead for about 1 minute. Form into a rough ball, then place in a greased bowl and turn to coat so that the dough is lightly greased. Cover and let the dough rest at room temperature until it doubles in size, 1 to 2 hours.
3. , To make the topping: In a medium saucepan, combine the onion and oil (you want the oil to just cover the onion). Bring to a bare simmer over medium heat, then reduce the heat to low, cover, and cook. Stir occasionally to keep the onions from sticking, until they’re very tender, about 30 minutes.
4. , Stir in the ground meat, baharat, and salt. Increase the heat to bring the mixture just to a boil, then reduce the heat to low, cover the pan, and continue cooking, stirring occasionally and breaking up the meat into small bits with a wooden spoon, until the meat is cooked through and very tender, about 30 minutes.
5. , Strain the mixture through a mesh sieve. Discard the oil or reserve it for other cooking needs (see “tips” below).
6. , Let the mixture cool, then stir in the harissa and pine nuts. Adjust harissa and salt to taste.
7. , Preheat the oven to 500°F with racks in the upper lower thirds. Lightly grease two baking sheets with olive oil or line with parchment.
8. , To shape the lahm bi ajeen: Transfer the dough to a generously oiled work surface and divide it into 15 pieces (about 60g each). With oiled hands, roll each piece into a round ball, then use your hands to flatten each ball into a rough disk about 4“ in diameter. Transfer the rounds to the prepared baking sheet, then repeat with the other balls of dough, dividing them among the sheets as you work.
9. , Evenly divide the meat mixture between all 15 disks (about 2 heaping tablespoons meat per piece), and then use your hands to spread it over the surface, leaving a 1/2“ border.
10. , Bake the lahm bi ajeen for 18 to 20 minutes, rotating halfway through, until the dough is golden brown. Enjoy the lahm bi ajeen while warm with a side of tahini sauce and matbucha (see “tips” below).
11. , Storage information: The filling can be made up to 3 days in advance and stored in an airtight container in the fridge. Baked lahm bi ajeen freeze well: Wrap them individually and take them out as needed. Defrost them in the refrigerator overnight, then reheat in a toaster oven.