Non gusht (round stuffed meat bread)

Instructions

1. Mix the flour and salt, then gradually work in the lukewarm water and oil until you get a soft dough. Knead for 8 minutes, cover and let rest for 30 minutes.
2. In a large bowl, mix the minced meat with the finely sliced onions, salt, pepper and cumin. Knead well so the filling is even.
3. Divide the dough into 4 balls. Roll each into a disc about 25 cm across, then place a quarter of the filling in the centre.
4. Bring the edges toward the middle and pinch them firmly to close the filling like a purse, then gently flatten the ball by hand or with a rolling pin.
5. Carefully roll the stuffed dough out to about 20 cm, making sure the filling stays well enclosed.
6. Cook in a thick pan over medium-high heat, covered, for 5 minutes on each side, until the dough is golden and the meat is cooked through.
7. Or bake at 220 °C on an oiled tray for 20 to 25 minutes, turning halfway through.
8. Brush with melted butter as it comes out and cut into wedges before serving hot.