Pan-Fried Flatbread with Spiced Pork

How to prepare pan-fried flatbread with spiced pork

1. Start by preparing the dough. Mix the flour with salt. Divide the flour in two (by eye, no need to weigh).
2. Dissolve the yeast and sugar in the warm water. Cover and leave in a warm place for 10-15 minutes until it becomes foamy.
3. Put half of the flour in a bowl and pour in the boiling water. Mix just until the flour is completely absorbed.
4. Add the rest of the flour on top of the dough and add the activated yeast. Mix until all the flour is absorbed.
5. Now you can knead the dough by hand until smooth and elastic (about 15-20 minutes) or use a stand mixer. Then let it rise, covered, in a warm place for about 1 hour (until it doubles in volume). I prefer to put the dough in a bread machine on the kneading+rising program. The result will be a slightly soft, slightly sticky dough.
6. Prepare the seasoning by mixing all the spices together.
   You'll end up with more seasoning than needed for this recipe, but the rest can be kept in a sealed jar - it's very aromatic and delicious on ground meat.
8. Prepare the filling: sauté the finely chopped onion in oil just until softened. Add the meat and fry while stirring frequently, until it changes color and starts to brown in places. Add salt to taste and the seasoning. Mix well. Taste and add more salt or seasoning if needed.
9. Turn the dough out onto a generously floured work surface (the dough is a bit soft). Divide into two equal pieces.
   * the dough is divided in two for a 20-22cm pan; for a smaller 16cm pan, divide into 4
10. Roll each piece into a thin sheet. Brush the sheet with oil. Sprinkle half of the seasoned meat over the entire surface.
11. Roll the sheet into a log. Pick up the log and stretch the ends to make it thinner.
    Coil the log from one end like a snail. Flatten the snail with your hand and then roll it out with a rolling pin into a round sheet of about 20cm diameter (slightly smaller than your pan diameter).
12. Brush the resulting breads with oil on both sides.
14. Heat a 20-22cm pan and if it's not non-stick, lightly oil it.
15. Place one bread in the pan and set the heat to medium-low. Put the lid on the pan. Cook the bread for about 5 minutes on the first side. Check that it's nicely browned underneath before flipping. Lower the heat and cook the bread, covered with a lid, for another 10 minutes on the second side. If you feel it's not browning enough, you can slightly increase the heat under the pan.
16. When browned on the second side, transfer to a covered dish. Brush both sides with the oil/melted butter in which you've dissolved the seasoning. Sprinkle with a little coarse sea salt and finely chopped parsley.
17. Cook the second bread the same way. They're good warm or cold. To serve, cut the breads into quarters. Each quarter is a serving, about 300 cal. Great with yogurt/buttermilk.

Print