Yemeni Stuffed Flatbread (Masroshi)

Ingredients

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• For the filling: For the filling:
• 1 lb (450g) ground lamb, beef, or chicken 1 lb (450g) ground lamb, beef, or chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt for the flatbread. Gradually add warm water and knead until a smooth dough forms. Cover the bowl with a damp cloth and let it rest for 1 hour, allowing the dough to rise.
2. 2.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
5. 5.
   Add the ground meat to the skillet and cook until it is browned and cooked through. Break up any large chunks of meat with a wooden spoon.
6. 6.
7. 7.
   Stir in the diced tomatoes, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
8. 8.
9. 9.
   Preheat the oven to 400°F (200°C).
10. 10.
11. 11.
    Divide the dough into small balls, approximately the size of a golf ball. Roll out each ball into a thin circle, about 6 inches (15cm) in diameter.
12. 12.
13. 13.
    Place a spoonful of the meat filling in the center of each dough circle. Fold the edges of the dough over the filling, creating a sealed pocket.
14. 14.
15. 15.
    Place the stuffed flatbreads on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and cooked through.
16. 16.
17. 17.
    Serve the Masroshi warm, either as a main course or as a delightful snack.

Treat your ingredients with care...

• Ground meat — Ensure that the ground meat is cooked thoroughly to avoid any risk of foodborne illnesses.
• Flatbread dough — Allow the dough to rest for at least 1 hour to ensure a soft and fluffy texture.
• Spices — Adjust the amount of spices according to your personal preference for a milder or spicier flavor.
• Onions and tomatoes — Make sure to finely chop the onions and dice the tomatoes to ensure even distribution of flavors in the filling.
• Vegetable oil — Use a neutral-flavored oil such as canola or sunflower oil for sautéing the onions and garlic.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with cooked lentils or chickpeas.
• Add a squeeze of lemon juice over the Masroshi before serving for an extra burst of freshness.
• Experiment with different spices and herbs to customize the flavor profile of the filling.
• Serve Masroshi with a side of tangy yogurt or a refreshing cucumber and tomato salad.
• Leftover Masroshi can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve the Masroshi warm, either as a main course accompanied by a side salad or as a delightful snack on its own. It pairs well with a dollop of tangy yogurt or a drizzle of tahini sauce for added creaminess.

Presentation advice

Arrange the Masroshi on a platter, showcasing the golden-brown stuffed flatbreads. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Serve alongside a bowl of yogurt or a vibrant salad to create an inviting and visually appealing presentation.