Amount
Ingredient
Preparation



1/2
teaspoon
honey





1
cup
water

warm, (110-115 degrees F)



1
teaspoon
yeast, active dry





1
cup
flour

unbleached or bread flour



1
teaspoon
salt





1
tablespoon
olive oil





1 1/2
cup
whole wheat flour

p to 2 c



1
teaspoon
olive oil





1/4
cup
shallots

or onion, chopped fine



3
cloves
garlic

loves, chopped fine



1/4
pound
lamb

lean, ground fine



14
ounces
plum tomatoes

(can), drained and chopped



1/4
teaspoon
cinnamon

ground



1/4
teaspoon
allspice





1/2
teaspoon
salt

to taste



1/2
teaspoon
pepper

ground fresh



1 1/2
tablespoon
pine nuts

toasted

 To prepare dough: In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 1 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 1 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours.

To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. The filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time.

To assemble and bake breads: Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. Cover and let rest for 5 to 1 minutes. 

Preheat oven to 45 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray.

Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve hot