Lamb and tomato bread lachmanjan
---DOUGH---
1/2tshoney
1cwarm water
1tsactive dry yeast
1cunbleached all-purpose flour or Bread flour
1tssalt
1tbolive oil
1 1/2cwhole wheat flour, up to 2 c
---TOPPING---
1tsolive oil
1/4cshallots or onion, chopped fine
3eagarlic cloves, chopped fine
1/4lblamb, lean, ground fine
14ozplum tomatoes (can), drained and chopped
1/4tscinnamon, ground
1/4tsallspice
1/2tssalt (to taste)
1/2tspepper, ground fresh
1 1/2tbpine nuts, toasted
Directions:
To prepare dough: In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by 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 onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours.To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. The filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time.To assemble and bake breads: Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 10 minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray.Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve hot.
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