Moroccan Bread Stuffed With Meat

This moroccan bread is eaten as a snack & sometimes tomato or mild cheddar cheese is added to the filling. The times below does not reflect 1 hour for the dough to rise.

Steps

Dough:.

Add the sugar to 1 / 4 cup of lukewarm water.

Then add the yeast and stir to soften.

Let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes.

Mix the flours & salt in the large mixing bowl.

After yeast is ready add it to the flour along with the milk.

Add enough lukewarm water to the mixture to form a stiff dough.

Add a small amount at a time.

If you have added too much the mixture will be extra sticky and it will be hard to get off your hands.

The right consistency should allow the dough to pull easily off your fingers.

Place the dough onto a lightly floured board & knead hard with closed fists , pushing outward.

Add the seeds during the final part of kneading.

It will take between 10-15 minutes to knead the dough thoroughly.

You will know it is ready when it achieves a smooth , elastic consistency.

With lightly oiled hands , form the dough into 4 equal sized balls.

Flatten each piece into a rectangle approximately 8x12 inc.

Ingredients

active dry yeast, sugar, unbleached flour, barley flour, salt, milk, sesame seeds, ground lamb, onions, fresh italian parsley, dried hot red chili pepper, sweet red pepper, cumin