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In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until the yeast becomes bubbly and activates.
In a separate large bowl, mix the flour and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes, until it's smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Make the Filling:
Heat vegetable oil in a skillet over medium heat. Add the onions and garlic, sautéing until soft and golden.
Add the minced meat to the skillet. Break it up with a spoon and cook until browned.
Season with cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Remove from heat and let it cool slightly.
Assemble the Flatbreads:
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and divide it into 8-10 equal pieces. Roll each piece into a ball.
Roll out each dough ball into a small circle on a floured surface. Place a spoonful of the minced meat filling in the center of each circle.
Fold the edges of the dough over the filling to form a pouch. Pinch the edges to seal.
Roll out the stuffed dough gently to flatten it into a round shape.
Place the stuffed flatbreads on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
Bake the Flatbreads:
Bake the stuffed flatbreads for 15-20 minutes, or until golden brown and crisp.
Remove from the oven and let them cool slightly before serving.
Serving and Storage Tips:
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