Tomato and Lamb Breads from Street Foods by Culinary Institute of America

Ingredients

• ½ tsp/2 g active dry yeast
• 8 oz/227 g whole wheat flour
• 8 oz/227 g bread flour
• 1 fl oz/30 mL extra-virgin olive oil
• 10 fl oz/300 mL lukewarm water
• 1 tbsp/15 mL honey
• 1 tbsp/15 mL lemon juice
• Ground black pepper, as needed
• Salt, as needed
• 1 tsp/1 g chopped oregano
• ⅛ tsp/0.25 g ground allspice
• ⅛ tsp/0.25 g ground cinnamon
• ⅛ tsp/0.25 g cayenne
• 1 tsp/3 g sweet paprika
• 12 oz/340 g canned tomatoes, drained, chopped
• 6 oz/170 g lamb, ground very finely
• 3 garlic cloves, minced
• 3 oz/85 g minced onions
• 2 tsp/6 g salt