Balakplay Recipe

Proof the yeast

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the top, stir gently, and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons olive oil.

Mix with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons flour.

Shape dough into a ball, oil the mixing bowl lightly, place dough back in bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.25 hours or until doubled in size.

While the dough rises, prepare the filling. Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the chopped onion and cook 3–4 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the ground lamb (or beef) to the pan, breaking it up with a spatula. Cook until browned and no longer pink, 6–8 minutes.

Stir in cumin, coriander, paprika, salt, and black pepper. Cook 1–2 minutes to bloom the spices.

Remove from heat, stir in chopped parsley and lemon juice. Taste and adjust seasoning. Let the filling cool slightly so it won't steam the dough when assembled.

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise a baking sheet is fine.

Punch down the risen dough and divide into 4 equal portions for individual flatbreads (serves 4). On a lightly floured surface, roll each portion into an oval about 8–9 inches long and 1/8–1/4 inch thick.

Place rolled dough on a parchment-lined baking sheet or a floured peel if using a stone. Brush each piece lightly with the tablespoon of olive oil reserved for brushing.

Evenly distribute the cooled meat filling down the center of each oval, leaving a 1/2-inch border. Gently fold the long edges of dough over the filling to create a shallow boat shape, pinching the ends to seal slightly. Alternatively leave open-faced like a pide.

Bake on the preheated stone or baking sheet for 8–12 minutes until crust is golden and meat is cooked through. Rotate once halfway for even browning.

While the breads bake, mix the Greek yogurt with chopped mint and sumac (or lemon zest). Add chili flakes if using and season to taste with a pinch of salt.

Remove the baked flatbreads from the oven and brush edges lightly with a little extra olive oil for shine.

Serve hot topped with a dollop of the mint-yogurt sauce, extra parsley if desired, and an additional sprinkle of sumac. Slice and enjoy immediately.