In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together the flour and salt. Make a well in the center. Add the foamed yeast mixture, warm milk, and 2 tablespoons of olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (If using a stand mixer, knead on medium speed with a dough hook for 6–8 minutes.) Add the remaining 1 tablespoon oil during the last minute of kneading.

First rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Filling

Cook aromatics

While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add the ground beef or lamb to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain any excess fat if needed.

Season and finish

Stir in the diced tomato, ground cumin, ground coriander, paprika, salt, and black pepper. Cook 3–4 minutes until the tomato softens and melds with the meat. Remove from heat and stir in chopped parsley. Taste and adjust seasoning. Let cool to lukewarm.

Assembly & Bake

Divide dough

After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide into 8 equal pieces (for individual handheld breads) or 4 pieces for larger ones. Roll each piece into a ball and let rest 10 minutes, covered.

Shape Shekla

Working with one ball at a time, roll into an oval or teardrop about 6–8 inches long and roughly 1/4 inch thick. Place 2–3 tablespoons of the cooled filling along the center of the dough, leaving a 1/2-inch margin at the edges. Fold the long edges up and over the filling, pinching or twisting the edges to seal and create the characteristic boat/oval shape of Shekla. Ensure seam is sealed so filling doesn't leak.

Second rise

Place assembled Shekla on a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean towel and let rest 20–30 minutes to puff slightly.

Egg wash and seeds

Preheat the oven to 425°F (220°C). Lightly brush the tops of the Shekla with the beaten egg, and sprinkle sesame or nigella seeds if using.

Bake

Bake in the preheated oven for 12–16 minutes, until the crust is golden brown and the bottoms are cooked through. Rotate the pan halfway through for even browning.

Cool and serve

Remove from oven and let cool on a wire rack for 5 minutes. Serve warm with lemon wedges to squeeze over the filling if desired.