Savory Stuffed Flatbreads
Savory Stuffed Flatbreads
Ingredients
For the Filling
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 1/2 cups red onions, chopped
- 1 1/4 pounds ground meat
- 2 tablespoons seasoning powder, (e.g., paprika, chili powder blend)
- 3/4 cup grated cheese, (e.g., mozzarella)
For the Dough
- 3 1/2 cups white flour, sifted
- 1 cup water
- 1/4 cup melted butter
For Assembly and Cooking
- 1/4 cup melted butter or oil, for coating dough
For Serving (Optional)
- 1/4 cup sour cream or yogurt
Instructions
- 1
Place 1 tablespoon of butter and 2 tablespoons of olive oil into a frying pan over medium heat. Add the chopped red onions and sauté until they are translucent and slightly browned, about 8-10 minutes.
⏱️ 10 min
- 2
Add the ground meat to the pan with the onions. Sprinkle the seasoning powder generously over the meat. Stir the meat and onions with a wooden spoon, breaking up the meat, and cook until the meat is thoroughly browned and crumbly, about 10-12 minutes.
⏱️ 12 min
- 3
Once cooked, remove the meat filling from the pan and set it aside to cool slightly.
⏱️ 5 min
- 4
Sift the white flour into a large wooden mixing bowl. Pour the water and 1/4 cup of melted butter into the bowl with the flour.
⏱️ 3 min
- 5
Mix the ingredients thoroughly with a wooden spoon until a shaggy dough forms. Transfer the dough to a clean, flat surface and knead it until it forms a smooth, cohesive ball, about 5-7 minutes.
⏱️ 7 min
- 6
Using a dough cutter, divide the dough ball in half, then divide each half into three portions (total of 6 portions). Divide each of these 6 portions in half again, resulting in 12 smaller, roughly equal pieces of dough. Shape each small piece of dough into a smooth ball.
⏱️ 5 min
- 7
Pour 1/4 cup of melted butter or oil into a glass dish. Take each dough ball, place it in the melted butter/oil, and press it flat into a small disk. Ensure both sides are coated with the butter/oil. Stack the flattened, oiled dough disks in the glass dish.
⏱️ 5 min
- 8
Take one of the flattened, oiled dough disks and place it on a clean wooden surface. Stretch and flatten it further by hand into a thin, roughly rectangular or square shape, about 6x8 inches.
⏱️ 1 min
- 9
Using a dough cutter or knife, make two parallel cuts on each of the longer sides of the dough, leaving the center portion intact. This creates three flaps on each side, with a solid middle section.
⏱️ 1 min
- 10
Place a portion of the cooked meat filling (about 2 tablespoons) in the center of the dough. Top the meat filling with a generous sprinkle of grated cheese.
⏱️ 1 min
- 11
To fold: First, fold the top and bottom edges of the dough over the filling. Then, fold each of the side strips (flaps) towards the center, overlapping them to create a sealed, rectangular or square-shaped parcel. Repeat this process for the remaining dough disks and filling.
⏱️ 10 min
- 12
Place the assembled raw flatbread parcels into the frying pan (the same pan used for the meat, or a clean one, heated over medium heat). Cook the flatbreads, flipping them periodically with tongs, until both sides are golden brown and crispy, and the cheese inside is melted and gooey, about 3-5 minutes per side.
⏱️ 15 min
- 13
Remove the cooked flatbreads from the pan. Serve warm, optionally with a dollop of sour cream or yogurt on top or on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Stuffed Flatbreads
For the Filling
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 1/2 cups red onions, chopped
- 1 1/4 pounds ground meat
- 2 tablespoons seasoning powder, (e.g., paprika, chili powder blend)
- 3/4 cup grated cheese, (e.g., mozzarella)
For the Dough
- 3 1/2 cups white flour, sifted
- 1 cup water
- 1/4 cup melted butter
For Assembly and Cooking
- 1/4 cup melted butter or oil, for coating dough
For Serving (Optional)
- 1/4 cup sour cream or yogurt
Instructions
- 1
Place 1 tablespoon of butter and 2 tablespoons of olive oil into a frying pan over medium heat. Add the chopped red onions and sauté until they are translucent and slightly browned, about 8-10 minutes.
⏱️ 10 min - 2
Add the ground meat to the pan with the onions. Sprinkle the seasoning powder generously over the meat. Stir the meat and onions with a wooden spoon, breaking up the meat, and cook until the meat is thoroughly browned and crumbly, about 10-12 minutes.
⏱️ 12 min - 3
Once cooked, remove the meat filling from the pan and set it aside to cool slightly.
⏱️ 5 min - 4
Sift the white flour into a large wooden mixing bowl. Pour the water and 1/4 cup of melted butter into the bowl with the flour.
⏱️ 3 min - 5
Mix the ingredients thoroughly with a wooden spoon until a shaggy dough forms. Transfer the dough to a clean, flat surface and knead it until it forms a smooth, cohesive ball, about 5-7 minutes.
⏱️ 7 min - 6
Using a dough cutter, divide the dough ball in half, then divide each half into three portions (total of 6 portions). Divide each of these 6 portions in half again, resulting in 12 smaller, roughly equal pieces of dough. Shape each small piece of dough into a smooth ball.
⏱️ 5 min - 7
Pour 1/4 cup of melted butter or oil into a glass dish. Take each dough ball, place it in the melted butter/oil, and press it flat into a small disk. Ensure both sides are coated with the butter/oil. Stack the flattened, oiled dough disks in the glass dish.
⏱️ 5 min - 8
Take one of the flattened, oiled dough disks and place it on a clean wooden surface. Stretch and flatten it further by hand into a thin, roughly rectangular or square shape, about 6x8 inches.
⏱️ 1 min - 9
Using a dough cutter or knife, make two parallel cuts on each of the longer sides of the dough, leaving the center portion intact. This creates three flaps on each side, with a solid middle section.
⏱️ 1 min - 10
Place a portion of the cooked meat filling (about 2 tablespoons) in the center of the dough. Top the meat filling with a generous sprinkle of grated cheese.
⏱️ 1 min - 11
To fold: First, fold the top and bottom edges of the dough over the filling. Then, fold each of the side strips (flaps) towards the center, overlapping them to create a sealed, rectangular or square-shaped parcel. Repeat this process for the remaining dough disks and filling.
⏱️ 10 min - 12
Place the assembled raw flatbread parcels into the frying pan (the same pan used for the meat, or a clean one, heated over medium heat). Cook the flatbreads, flipping them periodically with tongs, until both sides are golden brown and crispy, and the cheese inside is melted and gooey, about 3-5 minutes per side.
⏱️ 15 min - 13
Remove the cooked flatbreads from the pan. Serve warm, optionally with a dollop of sour cream or yogurt on top or on the side for dipping.
⏱️ 2 min