Lahma base dough from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 87) by Itamar Srulovich and Sarit Packer

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Notes about this recipe

  • anya_sf on June 15, 2018

    The dough was easy to make with a stand mixer. I made it in the morning, let it rise in the refrigerator for several hours, then at room temperature for a couple, and baked the lahmas in the evening. As the authors state, the trickiest part is getting the unbaked lahma onto the preheated baking sheet. I prepared the lahmas on a sheet of parchment, then used a flat baking sheet to lift the entire parchment sheet onto the preheated baking sheet (which I had removed from the oven). That method worked well. Six lahmas just barely fit on one baking sheet. In my oven, the topped lahmas took 12 minutes to bake at 500 degrees F, possibly because they were a bit crowded. They are sort of like mini pizzas, but the baked dough is softer and less chewy than pizza crust.

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