Lahmajoun (Armenian Pizza or Flatbread)

Some might call this an Armenian Pizza or Flatbread. Some might spell it with a different variation. But I say, don't sweat it... just call it Y-U-M-M-Y!  Because this is the perfect, take-with-you-anywhere Armenian meal!


Ingredients in Lahmajoun

  • Bread Dough: My grandma always used the same dough for Lahmajoun that she used for Heavenly Armenian Pita Bread.  However, you can take a HUGE shortcut and use either plain flour tortillas for a thinner crust or Greek Pita Flat Bread for a thicker crust.
  • Ground Beef or Lamb (not extra-lean) Meat: I would look for either 80/20 or 85/15 meat-to-fat content.
  • Canned Whole Tomatoes: San Marzano is a very good variety. You'll want to remove any leftover stems or peel, since you'll be hand crushing these babies.
  • Canned Tomato Paste: A pantry staple when it comes to Armenian cooking.
  • Fresh Parsley: This is not a time to skimp and used dried in place of fresh.  
  • Green Peppers: Look for large unblemished peppers. 
  • Spices: The seasonings are surprisingly simple in this recipe.  Salt, black pepper, allspice and a pinch of cayenne. You can also toss crushed red pepper flakes over baked Lahmajoun, if you like an additional kick. (A must for me!)

The Directions:

Part 1: The Crust

Traditionally, our family has always used the same dough recipe used to make Heavenly Armenian Pita Bread.  After combining dough ingredients, allow the dough to rise in a large bowl until double in size.  Punch down and allow to rise again until double. 

Heavenly Armenian pita bread dough

After the second rise, form balls of dough and place on a large surface area between a layer of two bed sheets.   Cover top bed sheet with an extra sheet of plastic or a vinyl table cloth, for extra insulation.

lahmajoun dough balls

Allow the balls of dough to double in size (around 60 minutes).

lahmajoun dough rises

Roll each ball of dough flat to a thickness of between an 1/8" and 1/4".

lahmajoun Dough rolled flat

Lightly press your fingertips into the dough to help flatten the dough and keep from rising during remaining steps.
Press lahmajoun dough

Part 2: The Meat Mixture

Finely dice the green bell peppers. You might be tempted to use a food processor at this point, but if you do, your mother might wave a wooden spoon over your head and remind you that this isn't the way it's done! (I'm exaggerating about the wooden spoon part.)

In all truth, though, using a food processor will result in mushy green peppers...even if you go to the extra effort of uniformly pre-chopping beforehand and lightly pulsing in the processor.  If you still decide to go the food processor route (don't say I didn't warn you!), then place the diced bell peppers between layers of paper towels and squeeze out the extra water content.

Diced green peppers for lahmajoun
Remove the long stems and finely dice the parsley.  Same warnings apply to using a food processor! Diced parsley for lahmajounCombine diced green peppers and parsley in a large bowl and add whole tomatoes.  Crush the tomatoes until they break into juicy pieces of goodness.  Add the meat, tomato paste, minced garlic and remaining spices and mix altogether.
Meat mixture for lahmajounPlace two circles of dough on baking sheet and top with about a 1/3 cup of mixture. Spread the mixture thinly to the edge of the dough.
lahmajoun FillingBake at 450 degrees F for approximately 7 minutes on lower rack and 7 minutes on higher rack. You can start cooking a new tray when you raise your first tray to the higher rack.
Cooking lahmajounEdges should be lightly crisped with a tender center, perfect for folding in half and stuffing with fresh veggies and watercress––just the way my grandpa Moe used to like to eat them.
Baked lahmajoun

How to Store and Reheat Lahmajoun:

  • To Store: Layer Lahmajoun between sheets of wax paper and store in a freezer bag up to 5 days.
  • To Freeze: Same storage method above. Freeze up to 3 months in a regular freezer or place in a deep freezer up to 6 months. You may want to double up on the freezer bags to keep extra air tight.
  • To Reheat. Reheat gently in the microwave or oven. If microwaving, place one Lahmajoun on a plate and reheat for approximately one minute.

Note: This post contains some affiliate links, which means that I could earn a small commission off items you purchase at no additional cost to you.


Older Post Newer Post

  • Laura on

    Julia was craving this since last time we made it so we are making it again today. Thanks for an amazing recipe, cousin. I love that this is comfort food to Julia like it is to me. I’m so grateful you’ve made this blog to document recipes that are important to our family. It’s a gift and so appreciated!

  • Laura on

    I love the clean look of your blog and your recipe instructions are so easy to follow. Thank you!

  • Carolyn Bayly on

    I wonder if this would work with some type of Gluten free crust? The flavors sound so wonderful! I just need to figure out a vehicle to get the toppings to my mouth 😊.

  • Jackie Jenkins on

    Great pictures and directions! Lahmajoun is delicious!

Leave a comment