Armenian Flatbread Tacos Recipe
Make Armenian Flatbread Tacos Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the flatbreads (lavash-style)
For the spiced lamb filling
Fresh toppings and sauce
Method
For the flatbreads (lavash-style)
- 1
Activate yeast and make dough
Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle yeast on top, stir gently, and let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons of flour, a little at a time.
- 3
- 4
Divide and rest
Punch dough down and divide into 8 equal pieces for taco-sized flatbreads. Roll each piece into a tight ball, cover with a towel, and rest 15 minutes to relax the gluten.
- 5
Roll thin
On a lightly floured surface, roll each ball very thin—about 7–8 inches round and 1/16–1/8 inch thick—this produces soft pliable flatbreads similar to Armenian lavash or yufka.
- 6
Cook
Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Brush a little oil or butter on the skillet or the dough (about 1 tsp each flatbread). Cook each flatbread 30–45 seconds on the first side until brown spots appear and bubbles form, then flip and cook 20–30 seconds more. Transfer to a clean towel and keep covered to stay soft. Repeat with remaining dough.
For the spiced lamb filling
- 7
- 8
Brown onion and garlic
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt and cook 5–7 minutes until softened and translucent. Add minced garlic and cook 30–60 seconds until fragrant.
- 9
Cook meat
Add ground lamb to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a small amount to carry flavor.
- 10
Season
Stir in tomato paste, cumin, coriander, sumac, paprika, red pepper flakes, salt, and black pepper. Cook 2–3 minutes to toast the spices and incorporate the tomato paste. If mixture seems dry, add 1–2 tablespoons water to loosen.
- 11
Finish
Remove from heat and stir in lemon juice and chopped parsley. Taste and adjust seasoning. Keep warm until assembly.
For the fresh toppings and sauce
- 12
Quick pickled red onion (if making fresh)
If you don't have store-bought pickled onion: thinly slice 1 small red onion and pack into a jar. Heat 1/2 cup cider vinegar with 1 tsp sugar and 1/2 tsp salt until sugar dissolves. Pour over onion, let cool to room temp, then refrigerate 10–20 minutes for a quick pickle. Use 1/2 cup for tacos.
- 13
Make yogurt sauce
In a small bowl, combine Greek yogurt, grated garlic, lemon zest, and 1/4 teaspoon salt. Stir until smooth. Taste and add a little lemon juice or salt if desired.
- 14
- 15
Assemble tacos
Warm a flatbread slightly in a skillet or microwave for 10–15 seconds. Spread 1–2 tablespoons yogurt sauce down the center. Spoon 2–3 tablespoons spiced lamb onto the flatbread. Top with diced tomato, cucumber, a few pickled red onion slices, lettuce, and a sprinkle of chopped mint and sumac. Fold or roll like a taco. Repeat with remaining flatbreads and components.
- 16