Flatbread

Method

Mix flour, salt, half the oil and warm water to form a soft dough, then knead for 8-10 minutes until smooth and rest for 30 minutes covered. For the filling, fry the diced onion in butter until golden, add the minced meat with pepper and coriander, cooking until browned and cooked through, then cool slightly. Divide the dough into 8 equal pieces and roll each into a thin circle about 20cm diameter. Place 2 tablespoons of filling on one half of each circle, fold into a half-moon shape and seal the edges by pressing with a fork. Heat a griddle or heavy frying pan over medium-high heat and cook each flatbread for 3-4 minutes per side until golden brown and slightly puffed. Serve warm, brushed with melted butter if desired.