A classic of Gulf bakeries, lahm bi ajin spreads a spiced ground meat topping over thin discs of yeasted dough before baking. Its small size makes it easy to serve at brunch or pack for lunch.
Stir the sugar and yeast into the lukewarm water and let it foam, then knead in the flour, salt and olive oil into a smooth dough.
Cover the dough and leave it in a warm spot until it doubles in size.
Mix the ground meat, onion, tomato, tomato paste, cumin, chilli flakes and parsley together, kneading until combined.
Divide the dough into small discs and roll thin, then spread a thin layer of topping over each. Bake in an oven preheated to 220°C for 15 minutes, until the edges are browned.
If the dough is not rolled thin enough, the topping pools in the middle and the edges stay raw. Allergens: contains wheat (gluten).
You can freeze the shaped dough discs before topping them; just let them thaw before spreading the topping and baking as usual.
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