Georgian Flatbread (Kubdari)

Hozzávalók

FOR THE DOUGH

Olive oil, for greasing

4 1⁄2 cups all-purpose flour (520g)

2 tsp. kosher salt

2 tsp. sugar

3⁄4 tsp. dry instant yeast

FOR THE FILLING

3 tbsp. extra-virgin olive oil

1⁄2 cup diced white onion (3 oz.)

1-2 diced red/ yellow/ orange bell peppers

2-3 cloves of garlic, minced

1-2 tbsp. Double concentrated tomato paste

1 tbsp. ground coriander

1/2 tsp. Fenugreek

2 tsp. Cumin

1 tbsp. 7 spice (can be left out, just increase other spices slightly)

1 tsp. Aleppo pepper

2 tsp. paprika

1 1⁄2 lb. ground lamb or beef, or a combination

1/2 cup chopped parsley

2 tsp. kosher salt

Útmutatók

STEP 1

Coat a large bowl or Cambro with olive oil and put it to the side. For the dough mixture, combine flour, salt, sugar, and yeast in a stand mixer's bowl. Add 1 ½ cups of warm water. Using the dough hook attachment, start mixing at a low setting until all ingredients are thoroughly combined and no dry spots remain, which should take about 2-3 minutes. Increase the mixer's speed slightly and continue kneading until you achieve a firm, smooth dough texture, approximately another 2-3 minutes.

STEP 2

Once mixed, place your dough into your prepared oiled bowl. Cover it well, either with a tight-fitting lid or plastic wrap (I use disposable shower caps purchased in bulk from Amazon). Let the dough rise in a warm spot for about an hour, or until it has nearly doubled in volume.

STEP 3

Prepare the filling while the dough rises. Heat olive oil in a large skillet over medium heat. Cook onions and peppers, stirring occasionally, until onions soften and turn translucent, about 10-12 minutes. Add garlic in the final minutes of cooking. Mix in tomato paste, salt and spices, and cook until aromatic, 2-3 minutes. Add the lamb and parsley, cooking and stirring occasionally until the meat is thoroughly cooked. Season to taste. To cool quickly, spread the filling on a baking sheet and refrigerate until completely cooled.

STEP 4

Divide your dough into five pieces that are around 6 ounces each. Shape each into a ball and cover with a damp towel to prevent from drying out.

STEP 5

Begin pre-heating a large skillet or griddle over medium/high heat. Roll each ball of dough on a lightly floured surface to form a 10-inch circle. Spoon about ½ cup of the cooled lamb mixture into the middle of each round. Bring the edges up to meet in the center, pinching and pleating to form a neat knot. Gently press down on the filled dough and roll it out to a 7-inch disk. Pierce any air bubbles with a skewer or sharp knife tip. Once you have prepared as many as will fit on your griddle or in your skillet, you can begin cooking them while you continue assembling the remaining kubdari.

STEP 6

Cook until well browned and lightly charred in spots on the first side, about 3-4 minutes. Flip with a wide spatula and cook the second side the same way. Transfer finished kubdari to a baking sheet and cover with a clean kitchen towel while you cook any remaining breads.

Jegyzetek

Our family's version of Georgian kubdari borrows a bit from Turkish flavors, incorporating tomato paste, bell peppers, and 7-spice. It has become a family favorite - our boys even request it for birthdays and holiday meals. Traditionally eaten on its own, we like ours with a dollop of labneh and some spicy falafel sauce or hot sauce.