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1
In a large bowl, combine the yeast, sugar, and water and let stand until foamy, about 5 minutes.
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2
Stir in 2 tablespoons of the oil and the salt.
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3
Add 3 1/4 cups of flour, 1 cup at a time, mixing well after each addition with a wooden spoon.
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4
Transfer the dough to a work surface.
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5
Coat your hands with some of the remaining oil and knead the dough until it is completely smooth and elastic, adding just enough of the remaining flour to prevent sticking.
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6
Shape the dough into a ball and place it in a large bowl.
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7
Drizzle with the rest of the oil and turn to coat.
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8
Coat with a linen or cotton (not terry cloth) kitchen towel and let rise in a warm, draft-free place until doubled in bulk, about 1 to 1 1/2 hours.
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9
Meanwhile, make the topping in another large bowl, combine all the topping ingredients and mix well.
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10
After the dough has risen, divide the dough into eight equal pieces and shape each one into a ball.
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11
Place the balls on a floured surface and let rest, covered with a towel, for about 10 minutes.
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12
Preheat the oven to 450F.
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13
Lightly oil two large baking sheets.
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14
On a floured surface with a floured rolling pin, roll out each piece of dough into a round about 4 inches in diameter.
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15
Divide the topping into eight parts and spread over the entire surface of each circle.
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16
Arrange the lachmanjuns on the prepared baking sheets and bake in the lower third of the oven until the topping and the dough are nicely browned, about 15 minutes.
