Man'oushe Za'atar & Lahm bi Ajeen (Lebanese Flatbreads)

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RECIPE DATA

TITLE: Man'oushe Za'atar & Lahm bi Ajeen (Lebanese Flatbreads)
SERVES: 4
PREP: 30 min
TOTAL: 120 min

INGREDIENTS
1¼ cups (310 ml) warm water
7 g (about 2⅓ tsp) dried yeast
1 tsp honey
500 g (about 3⅓ cups) bread flour
1 tsp salt
3 tbsp olive oil
60 g (about ½ cup) za'atar + ⅓ cup (80 ml) olive oil
1 onion + 2 tomatoes + 1 red capsicum
4 cloves garlic
400 g (about 1⅔ cups loosely packed) lamb mince (fatty)
2 tbsp pomegranate molasses
1 tbsp tomato paste
1 tsp 7-spice + ½ tsp Aleppo
40 g (about ¼ cup) pine nuts
labneh, mint, tomato, cucumber, lemon

STEPS
1. Put 1¼ cups (310 ml) water, yeast and honey in the bowl. Warm.
TM SETTINGS: 2 min / 37°C / speed 2
2. Add 500 g (about 3⅓ cups) flour, salt, 3 tbsp oil. Knead; prove covered 1 h.
TM SETTINGS: 3 min / mode dough mode
3. Lahm topping: onion, garlic, tomatoes, capsicum in the bowl. Chop, squeeze out juice in a sieve.
TM SETTINGS: 5 sec / speed 5
4. Back in bowl with 400 g (about 1⅔ cups loosely packed) lamb, molasses, paste, 7-spice, Aleppo, 1 tsp salt. Mix raw.
TM SETTINGS: 20 sec / speed 3 / reverse
5. Divide dough into 8, stretch thin. Top 4 with za'atar-oil, 4 with raw lamb pressed thin + pine nuts.
6. Bake on a preheated tray or stone at 250°C (oven) 6–8 min until blistered. Roll with labneh, mint, tomato, lemon.
7. Portion & store: makes ~4 adult portions (2 flatbreads); a kid portion is half. Extras: bag in 2s. Fridge 2 days; freezer 3 months (baked).

NOTES
Portion size: 2 flatbreads
Batch note: Dough is a full kneaded batch: 8 flatbreads.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 2 days
Freezer life: 3 months (baked)

SOURCE: https://thermomix-workbook.pages.dev/recipes/man-oushe-za-atar-lahm-bi-ajeen/