INGREDIENTS

1 Recipe Flatbread Dough
1 medium onion, finely chopped
1 lb ground beef
1/2 green bell pepper, finely diced
2 fresh, medium tomatoes, de-seeded and diced
1 Tbsp fresh lemon juice
2 Tbsp Single-Varietal Extra Virgin Olive Oil, divided
1/2 tsp Urfa Chile
1 tsp Sea Salt
Freshly ground black pepper to taste
1 egg

STEPS

Remove chilled flatbread dough from the refrigerator to allow to come to room temperature (about one hour). Preheat oven to 350°F.

Prepare the flatbread filling: Heat 1 Tbsp olive oil over medium heat, in a wide heavy pan or skillet. Add the chopped onion and green pepper. Cook vegetables for 4-6 minutes, stirring frequently, until they start to soften and onions begin to turn translucent. Stir in the diced tomatoes and cook vegetables for another 2 minutes. Add lemon juice, sea salt, black pepper and urfa chile, stirring to combine. Turn the heat off.

Place the ground beef in a large bowl. Add the sauteed tomato-pepper mixture and use a wooden spoon or spatula to thoroughly combine with the meat.

Once the flatbread dough has warmed to room temperature, transfer it to a lightly-floured work surface. Knead the dough by hand for a minute, then divide the dough into two pieces, rolling each piece into a ball.

Flour your work surface again, and roll out the dough balls into 2 ovals that each measure about 10 ” x 16 ” and about 1/4″ thick.

Line two baking sheets with parchment, and lay out one dough oval on each sheet (the dough will overhang the edges a little bit). Spread the ground beef filling evenly over each of the ovals, leaving a 1-1/2″ border at the edge Fold in the sides of the dough over the edge of the filling, pinching together the dough at each end to make the signature football shape.

Whisk the egg with 1 Tbsp olive oil in a small bowl. Brush the bare edges of dough with the egg mixture.

Bake the stuffed flatbreads in the oven for 25 – 30 minutes, until both are golden brown and crispy at the edges. Remove from over, and allow to cool for five minutes before transferring to a serving platter. Cut into slices and serve immediately.

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