For the dough
1 Tablespoon Active dry yeast
1 Tablespoon Sugar
1 Teaspoon Salt
5 Tablespoons Olive Oil
1 Cup of Lukewarm milk, mixed with a small container of plain Greek Yogurt – I warm it up in a microwave for a minute at its lowest power setting.
580 Gr. – 5-6 Cups of Flour – I use 00-type flour, but All purpose would also work well.
1 Large beaten egg mixed with a tablespoon water used at the end to brush the small breads.
For the meat preparation
3 Tablespoons Olive Oil
500 Gr. Minced Lamb – Chicken – Beef or you can omit the meat and replace with chickpeas or other vegetables
2 Large Garlic cloves finely minced
1 Large onion roughly chopped
1 Red Pepper chopped finely
1 Small Hot red pepper also chopped finely
1 Large tomato finely chopped
3 Tablespoon Tomato Puree
1 Teaspoon ground Cumin
1 Teaspoon ground Coriander
1 handful Parsley finely chopped
Chilli flakes to taste
For the dough preparation
In a bowl of a mixer with a dough hook, stir the dry yeast with the sugar and lukewarm milk and yogurt mixture. Mix well and let the mixture rest for a few minutes.
Add the flour and finally the salt and knead the dough for a good 10 minutes, at medium speed. The dough should be soft, but not sticky. Depending on the flour you use, you may have to add another cup of flour.
Let the dough rest for an hour, while you prepare the meat mixture.
For the meat preparation
In a large saucepan, heat the olive oil and add the garlic and onion and cook until they start to brown. You want them translucent and cooked through. Add the red pepper and cook for another minute. Add the meat, the spices and cook until the meat is broken in small pieces. Stir in the tomatoes and tomato puree and cook for another few minutes, until the meat is cooked through and the sauce starts to thicken. The mixture should be quite thick. Add the chopped parsley and set aside.
To assemble – Preheat the oven at 200 Celsius with the fan on.
Cut the dough in 10 equal pieces and form small balls. I use a scale for consistency and each ball should weigh approximately 100 Gr. each.
With a rolling pin, roll them in a disk and stretch them into an oval shape, the size of a dessert plate.
Place two tablespoons of meat and spread it along the dough, leaving about 3 cm. all around.
Pinch the top of the dough and flip the side of the dough in about 5 cm. all the way around the perimeter.
Finally pinch the end of the dough to ensure the sides do not fall off and the meat is contained.
Place each bread on a baking tray covered with a piece of parchment paper.
Brush each bread generously with the egg mixture.
Bake for 15-18 minutes, until golden brown and the bottom is well cooked.
We serve them with hot sauce, chopped onions and fresh parsley.
TIP DU JOUR : We also use a few for dessert – We simply slice a few apples very finely and place the on the dough. Sprinkle the apples with brown sugar and a dash of cinnamon. Delicious !