Hawaoshi Stuffed Meat Flatbread
Ingredients
Dough
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1/4 teaspoon black pepper
- a pinch of cumin
- a pinch of coriander
- 1/4 cup corn oil
- 1 cup warm water
Filling
- 250 grams ground meat
- 2 green bell peppers
- 1 large tomato
- 1 large onion
- 1 teaspoon mixed spices
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon crushed chili
- 2 cloves garlic
For cooking
- Corn oil
Preparation
For the dough: In a mixer bowl, place 2.5 cups of flour, salt, yeast, sugar, pepper, cumin, and coriander. Attach the dough hook and mix for a few seconds. Add oil and warm water, mix on medium speed until dough forms. Add the remaining flour and mix until smooth and elastic. Place the dough in an oiled bowl, brush the surface with oil, cover with plastic wrap, and let it rise in a warm place for 60 minutes or until doubled in size.
Divide the dough into 12 or 18 balls and let them rest for 20 minutes.
On a floured surface, roll each ball into a thin disk about 7 inches in diameter.
Spread 3-4 cups of filling on the disk without reaching the edges, cover with another layer of dough, press the edges together firmly like qatayef, and let the breads rest for 10 minutes. Press lightly on the surface to adhere to the filling.
On medium heat, heat a griddle or large skillet with a thick base on high heat, wipe with a thin layer of corn oil.
Brush the bread with a thin layer of oil and cook on the griddle until golden brown.
Using a wide spoon, flip the bread to the other side and cook, continue flipping until golden brown and filling is cooked. Serve immediately.
For the filling: In a food processor, place meat, peppers, tomato, onion, spices, salt, pepper, chili, and garlic, process on medium speed until smooth and homogeneous.
