Plata Recipe

Activate yeast

Combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast in a small bowl. Let sit 5–8 minutes until foamy.

In a medium mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms. If dough feels too dry, add up to 1–2 tablespoons of warm water; if too sticky, dust with a bit more flour.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball.

Place the dough ball in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 45–60 minutes, until roughly doubled.

When risen, punch the dough down gently and divide it into 2 equal portions for two medium-sized plates (platas) or keep whole for one large. Let rest 10 minutes.

Preheat your oven to 450°F (230°C). If using a baking stone or pizza steel, place it in the oven to heat. If not, line a baking sheet with parchment and lightly oil it.

Roll or press each portion into a round or oval about 8–10 inches (20–25 cm) across and roughly 1/4-inch (5–6 mm) thick. Transfer to the prepared baking sheet or a piece of parchment for transfer to the hot stone.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook 4–5 minutes until soft and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or lamb) to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary.

Stir in the tomato paste and cook 1 minute to bloom its flavor. Add the diced tomatoes and stir to combine.

Season the mixture with paprika, ground cumin, black pepper, and 1/2 teaspoon salt. Simmer 6–8 minutes until the mixture thickens but remains moist. Taste and adjust seasoning.

Fold in the chopped parsley and remove from heat. If using, stir in crumbled feta for a salty cheesy note.

Spoon an even layer of the meat mixture over each shaped dough round, leaving a 1/2-inch border around the edge. Spread gently so the dough is not saturated.

Brush the exposed dough edge with melted butter or olive oil; this helps the crust brown and stay tender.

Optionally sprinkle sumac or za'atar over the filling edges and crust for aromatic finish.

Bake in the preheated oven (on the hot stone or baking sheet) for 10–14 minutes, until the crust is golden and the topping is bubbling. Rotate halfway through for even browning.

While the plata bakes, combine the plain yogurt (or labneh) with 1 tablespoon lemon juice and a pinch of salt. Stir until smooth — this will be served alongside or drizzled on the finished plata.

Remove the plata from the oven and let rest 3–5 minutes. Cut into wedges or slices.

Serve warm, with the lemony yogurt on the side or drizzled over each piece. Garnish with extra chopped parsley if desired.