Ingredients:
TOPPING:
- 1 lb. ground beef, lamb, or combination of both.
- 1 medium onion (finely chopped)
- 1 medium red pepper (finely chopped)
- 1/2 small green pepper (finely chopped)
- 1/2 bunch parsley (washed well, finely chopped)
- 1 15-oz. can diced tomatoes (well-drained)
- 2 Tbsp. tomato or red pepper paste
- 1-2 Tbsp. flour
- 1½ tsp. dried mint
- 1 clove garlic (minced)
- 1½ tsp. salt
- 1 tsp. sweet paprika
- 1 dash cayenne pepper (or to taste)
DOUGH:
- 1 package (1/4 oz.) active dry yeast
- 1 cup lukewarm water (about 105°F to 110° F)
- 1 Tablespoon (Tbsp.) olive oil, plus more for greasing
- the bowl and baking sheets
- ½ teaspoon (tsp.) sugar
- ¼ tsp. salt
- 2 ¼ cups white bread flour, plus more for rolling
Directions:
For the dough:
- Dissolve the yeast in water in the bowl of a tabletop (stand) mixer fitted with a dough hook attachment. Stir in 1 Tbsp. olive oil, sugar, salt, and 1 ½ cups flour.
- Mix the dough until smooth, about 3 minutes. Add the remaining flour and mix until dough is smooth and elastic, about 10 minutes by machine. (If this part is done by hand, it will take about 20 minutes.)
- Shape the dough into a ball and place it in a large bowl greased with olive oil. Turn the ball once to coat it completely with oil. Cover with a clean kitchen towel and let stand in a warm place for about 1 1/2 hours, or until doubled in size.
- Place dough into a floured work surface and punch it down. Knead the dough into the shape of a log. Cut log into 12 equal pieces, then roll each piece into a 7-inch circle.
- To save time, process the onion, peppers, and parsley in a food processor. Squeeze out any excess liquid – this is VERY important! Be careful not to over-process. Vegetables should still be a bit chunky, not pureed.
- In a large bowl, combine all of the topping ingredients, mixing well.
- Preheat oven to 400° – 425°F.
- Thinly spread about 3 Tbsp. of meat topping on the suface of each flatbread, spreading to the edge.
- Place 2 to 3 flatbreads on each baking tray. They should not overlap each other.
- Bake on the lower rack for about 5 minutes, then on the upper rack, for another 5 minutes, or until the meat topping has browned, and the edges of the flatbread are golden.
TO SERVE:
- Squeeze lemon 🍋 juice on each flatbread. Place thin slices of sweet onion and chopped parsley in the center of the Msalosh (optional) and fold. Serve warm and enjoy!
Note: Yields 12 flatbreads