Laham Ajeen

Description
Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold.

Yeast dough

 * 5 – 6 cups plain flour
 * 1 envelope active dry yeast
 * 2 cups water
 * 2 teaspoons sugar
 * 2 teaspoons salt
 * 2 tablespoons oil

Lamb topping

 * 1 large onion, finely chopped
 * 2 tablespoons oil
 * 2 cloves garlic, finely chopped
 * 500 g finely ground lamb
 * 1½ cups tomatoes, chopped and peeled
 * 1½ cups zucchini, grated
 * 2 tablespoons chopped parsley
 * ½ teaspoon dried thyme
 * 1 small chili, seeded and finely chopped
 * salt
 * fresh ground black pepper

Yeast dough

 * 1) Sift flour into a large mixing bowl and warm in a low oven.
 * 2) Dissolve yeast in ¼ cup warm water, and stir in the remaining water and sugar and salt.
 * 3) Remove about 2 cups flour from bowl and keep aside.
 * 4) Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid.
 * 5) Cover with a cloth and leave until frothy.
 * 6) Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually.
 * 7) Beat by hand for 10 minutes.
 * 8) Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking.
 * 9) Shape into a ball.
 * 10) Oil bowl, put dough in and turn over to oil top.
 * 11) Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour.
 * 12) Meanwhile make the topping.

Lamb topping

 * 1) Gently fry the onion in oil until transparent, add garlic and increase heat.
 * 2) Add Lamb and stir over high heat until juices evaporate and meat starts to brown.
 * 3) Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate.
 * 4) The mixture should be thick.
 * 5) Allow to cool.
 * 6) Punch down the dough and turn onto a floured board.
 * 7) Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball.
 * 8) Roll out each ball to a 12 cm round and place on greased baking sheets.
 * 9) spread a generous tablespoon of topping on each and bake at 220 °C / 425 °F for 12 – 15 minutes until cooked.
 * 10) Serve hot or cold.