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Pan-Fried Meat Flatbreads

Tasty thin flatbreads made from dumpling dough with a savory meat filling! These are a little like chebureki — the dough fries up just as crisp, with a juicy meat filling tucked inside. Serve them for breakfast or pack them along as a snack; they're perfect for a road trip or a picnic.

Nick

Recipe author

Composition / ingredients

Servings:

Water (warm)

200

Flour

450

Egg

Salt

0.5

Vinegar

Vegetable oil

Ground meat

400

Onion

Hard cheese

100

Pepper

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 10 g

Fats 37 % 19 g

Carbohydrates 43 % 22 g

296 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Gather all the ingredients for the meat-filled flatbreads.
Step 2:

Make the dough. Warm the water to about 85°F (30°C), like you would for a sponge. Crack the egg into a bowl, add the salt, and pour in the vinegar and warm water. Whisk everything together.
Step 3:

Start working in the sifted flour and knead a soft dumpling dough. Add a little more flour if needed, but don't overwork the dough.
Step 4:

Pour in the vegetable oil and knead the dough by hand a little longer. Cover the dough with plastic wrap or slip it into a plastic bag and let it rest for about 15 minutes.
Step 5:

Make the meat filling. Peel the onion, rinse it, and cut it into a few pieces. Run the ground meat and onion through a meat grinder together. Add ground black pepper and salt — this is also the moment to add any favorite spices. Grate the hard cheese on the coarse side of a grater and stir it into the meat. Mix everything thoroughly.
Step 6:

Take out the dough and knead it again. After this second kneading it should turn very elastic and smooth. Divide it into an even number of pieces, since each flatbread uses 2. Take the first piece, roll it into a thin round, spread the meat filling over it, and distribute it out to just short of the edges.
Step 7:

Cover with a second thinly rolled round and pinch the edges tightly, pressing out the air. If the edges come out thick or uneven, you can carefully trim them.
Step 8:

Fry the flatbread on both sides in a little vegetable oil until it develops an appetizing golden crust. It's best to cover the pan with a lid while frying so the filling cooks through and stays juicy.

These flatbreads can be a dish on their own, or a stand-in for bread alongside lunch or dinner. Enjoy them hot or cold. Feel free to play with the filling and stuff them with your favorite ingredients.