Start by combining the warm water, instant yeast, and sugar in a large mixing bowl. Let the mixture sit for about 5 minutes so the yeast can begin activating.

Add the flour, salt, olive oil, and plain yogurt. Mix everything together until a rough dough forms. Transfer the dough to a lightly floured surface and knead for approximately 7 to 10 minutes, until it becomes smooth and elastic.

The dough should feel soft and slightly tacky but shouldn’t stick heavily to your hands. If it feels excessively wet, add a small amount of flour at a time rather than adding too much at once.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm, draft-free place for approximately 1 hour.

The dough should become noticeably larger and soft to the touch. This resting period gives the yeast time to develop the dough’s structure and makes it much easier to roll thinly later.

While the dough is rising, prepare the topping. Add the onion, tomatoes, red bell pepper, garlic, parsley, and optional mint to a food processor.

Pulse several times until the vegetables are finely chopped. Avoid processing them into a completely smooth puree because a little texture helps create a better topping.

Transfer the vegetable mixture to a bowl and add the ground beef or lamb, tomato paste, olive oil, paprika, cumin, coriander, black pepper, chili flakes, and salt.

Mix thoroughly until the meat and vegetables are evenly combined.

Preheat your oven to 475°F (245°C). If you have a pizza stone or baking steel, place it inside the oven while it preheats.

A very hot baking surface is important because Lahm Bi Ajeen is traditionally baked quickly at high heat. This helps create a thin, crisp base while cooking the meat topping properly.

If you’re using regular baking sheets, place them in the oven while it preheats so they become hot before the dough is added.

Once the dough has risen, gently press out the excess air and divide it into 8 equal portions. Shape each portion into a small ball and cover them loosely so they don’t dry out.

Take one dough ball and roll it out on a lightly floured surface until it becomes very thin, approximately ⅛ inch thick. Aim for a round or oval shape.

The thinner the dough, the more delicate and crispy the finished Lahm Bi Ajeen will be. Don’t worry if the shapes aren’t perfectly round—homemade Lahm Bi Ajeen is meant to look rustic.

Place the thinly rolled dough onto a piece of parchment paper or a lightly floured baking surface. Take a thin layer of the seasoned meat mixture and spread it evenly across the entire surface of the dough, leaving only a very small border around the edges.

The topping should be relatively thin rather than piled high. This allows the minced meat to cook quickly while the flatbread becomes crisp around the edges. Repeat with the remaining dough portions and meat mixture.

Carefully transfer the prepared Lahm Bi Ajeen onto the hot baking sheet, pizza stone, or baking steel. Bake at 475°F (245°C) for approximately 8 to 12 minutes, depending on the thickness of the dough and your oven.

The edges should become golden and crisp, while the meat topping should be completely cooked through and lightly browned. If needed, bake for another minute or two, but avoid overbaking because the flatbread can become too dry.

Remove the Lahm Bi Ajeen from the oven and let it cool for a minute or two. Sprinkle freshly chopped parsley over the top and serve with lemon wedges for squeezing over the hot meat topping.

You can also add sliced tomatoes, fresh herbs, pickled vegetables, or a spoonful of plain yogurt. For a traditional serving style, fold or roll the flatbread and enjoy it while warm.