Categories: Breads, Armenia, Flatbread, Tested 
      Yield: 12 flatbreads 
  
-----------------------------------DOUGH----------------------------------- 
    1/2 ts Honey 
      1 c  Warm Water 
      1 ts Active dry yeast 
      1 c  Unbleached All-Purpose Flour 
           -or Bread Flour, pref Bread 
      1 ts Salt 
      1 tb Olive Oil 
  1 1/2 c  Whole Wheat Flour, up to 2c 
 
----------------------------------TOPPING---------------------------------- 
      1 ts Olive Oil 
    1/4 c  Shallots or Onion; chop fine 
      3    Garlic Cloves; chop fine=1Tb 
    1/4 lb Lamb; lean, ground fine=1/2c 
      1 cn Plum Tomatoes; 14oz can 
           -drained and chopped=1 1/4c 
    1/4 ts Cinnamon; ground 
    1/4 ts Allspice 
    1/2 ts Salt; or more to taste 
    1/2 ts Black Pepper; grind fresh 
  1 1/2 tb Pine Nuts; toasted or more 
  
  :       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....