A crispy Armenian flatbread topped with a blend of cheeses, seasoned with mint and black pepper. Ready in under 20 minutes, this dish is perfect for a quick snack or light meal.
Armenian flatbread, known as lamadzho or lahmacun, is a traditional dish celebrated for its simplicity and versatility. Originating from Arabic cuisine, this flatbread has become a beloved staple across Armenia, Georgia, Iran, and the Levant. Its hallmark is a thin, crispy base topped with a variety of fillings—from minced lamb to fresh vegetables and aromatic herbs.
This recipe offers a modern twist, showcasing cheese as the star ingredient. The blend of your favorite salty cheese and creamy mozzarella elevates the flatbread to a gooey, flavorful delight. Perfect for quick meals or entertaining guests, this dish combines tradition with creativity in just 17 minutes.
Ingredients
Method
- Prepare the Dough
- In a bowl, mix flour, salt, and enough water to form a smooth dough.
- Let the dough rest for 15 minutes.
- Roll out the dough into thin rounds, approximately 10 inches (25 cm) in diameter.
- Prepare the Cheese Mixture
- Dice the salty cheese and combine with shredded mozzarella, dried mint, and black pepper. Mix well.
- Assemble the Flatbread
- Spread the cheese mixture evenly over the rolled dough.
- Bake
- Preheat the oven to 400°F (200°C).
- Place the flatbread on a baking sheet and bake for 7 minutes or until the cheese is melted and bubbling.
- Serve
- Brush the hot flatbread with melted butter before serving.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.