In a small bowl combine warm water (about 105–110°F / 40–43°C) with sugar and the active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

In a large mixing bowl whisk together the all-purpose flour and salt.

Add the foamy yeast mixture, warm milk, and melted butter to the flour. Mix with a wooden spoon or your hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, lightly dust with flour a tablespoon at a time; if too dry, sprinkle with a few drops of warm water.

Lightly oil a clean bowl with a bit of vegetable oil, place the dough in, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 60–75 minutes.

Filling

While the dough is rising, make the filling. Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Increase heat slightly and add the ground beef or lamb. Break up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary.

Stir in ground cumin, ground coriander, paprika, salt and pepper. Cook 1–2 minutes to toast the spices and incorporate flavors.

Remove from heat, stir in chopped cilantro or parsley, and let the filling cool to lukewarm before assembling (10–15 minutes). Taste and adjust seasoning as needed.

Assembly & Cook

Punch down the risen dough and divide into 8 equal pieces (about 2 ounces / 55 g each). Roll each piece between your palms into a smooth ball and let rest, covered, for 10 minutes.

On a lightly floured surface, roll each ball into a 5–6 inch (12–15 cm) circle, about 1/8 inch (3 mm) thick.

Place about 2 tablespoons of the cooled filling in the center of each circle, spreading it slightly but leaving a 1/2 inch border around the edge.

Fold the dough over the filling to form a half-moon or bring edges together and pinch to seal, depending on the desired shape. Press edges firmly to ensure they are sealed; you can crimp with a fork for extra security and decoration.

Lightly beat the egg with 1 teaspoon water to make an egg wash. Brush the tops of each filled bun lightly with the egg wash.

Heat a large nonstick or cast-iron skillet over medium-low heat and add 1 tablespoon vegetable oil, spreading to coat the surface. Add filled buns seam-side down, working in batches so they aren't crowded.

Cook covered for 4–5 minutes until the bottom is golden brown. Carefully flip and cook the other side 3–4 minutes covered until golden and cooked through. Reduce heat if browning too quickly. Alternatively, for a crisp finished bread, after browning both sides you can transfer buns to a 375°F (190°C) oven for 6–8 minutes to finish cooking through.

Transfer cooked chuchubaa to a wire rack and brush with melted butter while still warm.

Serve warm with plain yogurt, chutney, or your preferred dipping sauce.