Savory Sausage-Stuffed Flatbread

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Savory Sausage-Stuffed Flatbread
🔪Prep Time 60 Min
🔥Cook Time 30 Min
🍽️Servings4 servings People
⚡Calories350 kcal

Making Hijazi lamb bread in my kitchen is always a rewarding experience, especially during family gatherings. This dish features a soft, slightly chewy bread stuffed with flavorful ground lamb, aromatic herbs, and spices that compliment each other beautifully. I often find this dish brings everyone together around the table, creating a comforting atmosphere. One thing I learned is that rolling the dough very thin ensures a crispy texture on the outside while keeping the filling hearty and moist. It’s simple yet effective when I want to impress without too much fuss.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/2 cup warm water
  • 8.8 ounces ground lamb
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup leeks, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup tomatoes, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder

Instructions

  1. In a bowl, combine flour, salt, yeast, and sugar. Gradually add oil and warm water while kneading until a smooth and elastic dough forms.
  2. Let the dough rise in a warm place for about an hour until doubled in size.
  3. In a pan, heat a little oil and sauté the chopped onion and minced garlic until softened.
  4. Add the ground lamb and cook until browned. Stir in tomatoes and spices. Mix well and remove from heat.
  5. Once the dough has risen, divide it into small balls. Roll each ball on a floured surface until very thin.
  6. Place a spoonful of the meat mixture in the center of each rolled-out dough, folding the edges slightly.
  7. Preheat the oven to 400°F.
  8. Bake the stuffed dough in a baking tray until golden and crispy around the edges, then serve warm.

What I Notice When Cooking

  • Using fresh herbs like cilantro adds a bright flavor that also enhances the dish visually.
  • Rolling the dough too thick can make the bread heavy, so thin is the way to go for a balanced bite.
  • This bread makes a great appetizer or side dish, and it warms nicely for lunches the next day.

Small Adjustments

  • For a crispier texture, consider baking them for an extra few minutes, but keep an eye on the edges.
  • If you find the dough isn’t elastic enough, let it rest for an additional 10 minutes after kneading.
  • Chili powder can be adjusted based on your taste; you could add a pinch more for extra heat if desired.

Storage and Reheating

I usually store any leftovers in an airtight container in the fridge. They can stay fresh for a couple of days. To reheat, I find that popping them in the oven for a few minutes helps restore crispiness, rather than using the microwave, which can make the bread soggy.

Nutritional Notes

Each serving of this lamb bread is roughly 350 calories. It offers a hearty mix of protein from the lamb and carbohydrates from the dough, making it quite satisfying.

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