There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with herbs and ...

Gently flatten meat to cover dough, leaving ½ inch bare at edges. Fold edges over topping and pinch to form a crust. Bake until dough is golden, 10-15 minutes. Cut remaining lemon half into wedges.

Recipes, kitchen tricks and seasonal dishes from the L.A. Times’ Cooking team. If you want to take the endeavor a step further, we have a wonderful recipe for homemade pita breads that shows just how ...