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1
To prepare dough: In a large bowl, combine honey and water.
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2
Stir in yeast and set aside for 5 minutes.
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3
Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour.
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4
Stir 100 times in the same direction to properly develop the gluten.
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5
Gradually stir in additional flour until the dough becomes too stiff to stir.
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6
Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.
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7
(It will still be somewhat sticky.)
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8
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.
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9
To prepare topping: Meanwhile, heat oil in a skillet over medium heat.
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10
Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes.
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11
Add lamb and cook until the meat changes color, 2 to 3 minutes.
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12
Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid.
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13
The filling should be moist but not watery.
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14
Stir in cinnamon, allspice, salt and pepper.
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15
Transfer to a bowl, cover and refrigerate until baking time.
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16
To assemble and bake breads: Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface.
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17
With a sharp knife, cut into 12 pieces.
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18
Cover and let rest for 5 to 10 minutes.
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19
Preheat oven to 450F (230C).
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20
Lightly oil 2 baking sheets or coat them with nonstick cooking spray.
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21
Lightly flour your palm.
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22
Flatten one piece at a time, keeping the rest of the dough covered.
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23
With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle.
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24
Transfer to a prepared baking sheet.
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25
In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge.
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26
Sprinkle each with a few pine nuts.
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27
Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes.
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28
Serve hot.
