Crispy and golden, this oven-baked stuffed flatbread makes a satisfying lunch and freezes beautifully for quick meals. A soft, yeasted dough is filled with a fragrant seven-spice ground beef mixture, then pressed thin and spread with plenty of olive oil so the bottom becomes crisp. The tops are scored to prevent puffing, brushed with egg wash and sprinkled with sesame and nigella seeds, then baked until crackly and golden. Although it uses from-scratch dough, the shaping is straightforward and very forgiving. This version is inspired by a traditional Iraqi stuffed bread and adapted for a home oven.
From Al Anbar in Iraq, to my Canadian Kitchen
This recipe draws from the Al Anbar region’s stuffed bread tradition, commonly baked in a clay tanoor. I adapted the method to work in a standard home oven and scaled it to make 10–12 individual flatbreads that are perfect for lunchboxes or for freezing. The combination of a thin, oil-brushed crust and a well-seasoned beef filling makes each bite satisfying — especially alongside a cup of hot tea.
The texture differs from other family favorites because the filling here contains no tomato paste; instead, the flavour comes from a blend of spices (seven-spice is used here) mixed into lean ground beef with finely chopped aromatics. A key tip: squeeze excess moisture from the chopped onions, garlic and parsley before combining with the beef so the finished flatbreads don’t become soggy on the bottom.
If you’re storing these, allow them to cool completely, then cut into halves or quarters and layer in freezer bags with parchment between pieces. Reheat from frozen in an oven or air fryer for best results.
How To Make This Flatbread With From-Scratch Dough
The dough is a straightforward yeasted dough. Bloom the yeast in warm water, add flour, oil and salt, then knead until smooth. I use a stand mixer to save time, but the dough can be kneaded by hand. The dough is ready when it pulls cleanly away from the bowl, feels soft and pliable but not sticky, and gathers into a ball.
Allow the dough to rise for at least one hour. After the first rise, punch the dough down, then divide into 10–12 palm-sized balls and place them on a lightly oiled tray to proof for 15–20 minutes. Meanwhile, prepare the beef filling and shape the meat into slightly smaller balls than the dough so they fit neatly on top.
Line baking sheets with parchment paper to prevent sticking. Generously oil the parchment (about 1/4 cup olive oil per sheet) and oil your hands before pressing. Place a meat-filled dough ball on the oiled sheet and gently press each one into a thin 5–6 inch disc. Work in batches so each pan fits 4–5 breads comfortably.
Score a shallow crisscross pattern on each disc — only through the top layer — so the bread stays flat and maintains contact with the filling. Brush with an egg wash and sprinkle with toasted sesame and nigella seeds for color and texture.
Bake on the bottom rack of a preheated oven at 400°F (200°C) for about 20–25 minutes until the bottoms are set and crusted. If the bottoms still look wet, return to the oven for an additional 5–10 minutes. When bottoms are ready, move the tray to the top rack and broil for 5–7 minutes, turning the pan once for even browning, until tops are golden and crisp.
Serve warm. For freezing, cool completely, cut into portions, layer in freezer bags with parchment between pieces, and reheat in an oven or air fryer for a crisp finish.
If you try this recipe, consider leaving a rating or a short review — feedback helps others and helps refine the method over time.
More Recipes Using Ground Beef
Arayes (Middle Eastern Stuffed Pita)
One Pot Kofta and Potato Stew
One Pot Lemony Greek Meatballs & Potatoes
Kofta Smash Tacos with White Sauce
Oven Baked Beef Stuffed Flatbread (From Scratch Dough)
Ingredients
For The Dough:
- 2 cups warm water, divided
- 2 teaspoons instant yeast
- 750 g all-purpose flour
- 1/4 cup olive oil
- 2 teaspoons salt
For The Beef Stuffing:
- 907 g lean ground beef
- 1 onion, finely chopped
- 8 garlic cloves, finely chopped
- 1 cup parsley, optional
- 2 teaspoons seven spice
- 1 1/2 teaspoons salt
- 2 teaspoons paprika
Topping:
- 1 egg, whisked
- 1 tablespoon toasted sesame seeds
- 1 tablespoon nigella seeds
Instructions
To Make The Dough:
- In the bowl of a stand mixer, bloom the yeast in 1 cup warm water for about 10 minutes until bubbly.
- Add flour, the second cup of water, olive oil and salt. Knead by hand or with a mixer on low-medium for at least 10 minutes until smooth and pulling away from the bowl. If needed, add small splashes of water to achieve a soft, pliable but not sticky dough.
- Gather the dough into a ball with oiled hands, slick the top with oil, cover and let rise 1–2 hours.
- After rising, punch down the dough, divide into 10–12 palm-sized balls and place on an oiled tray. Cover and proof for 15–20 minutes.
To Make The Beef Stuffing:
- Finely chop onion, garlic and parsley (if using). Squeeze excess moisture from the chopped vegetables, then combine with the beef, seven spice, paprika and salt. Mix gently — do not overwork the meat. Divide into 10–12 meatballs slightly smaller than the dough balls.
Shaping:
- Preheat oven to 400°F (200°C).
- Line sheet pans with parchment and generously oil the parchment (about 1/4 cup olive oil per pan). Oil your hands.
- Place a beef ball on each dough ball, pull the dough around the meat to enclose it and shape into a smooth ball.
- Press each stuffed ball into a 5–6 inch disc on the prepared pan. Work in batches if necessary.
Baking:
- Score a shallow crisscross pattern on each disc to prevent puffing. Brush with whisked egg and sprinkle sesame and nigella seeds.
- Bake on the bottom rack at 400°F for 20–25 minutes until the bottoms are set and lightly golden. If bottoms still appear wet, bake another 5–10 minutes.
- Once bottoms are crusted, move the pans to the top rack and broil for 5–7 minutes, rotating halfway, until the tops are golden and crisp.
- Remove from oven, let cool slightly, then transfer to a platter. Serve warm or cool completely and freeze as desired.
Notes
- Use olive oil instead of dusting with flour when pressing the dough; oil helps create a crisp bottom crust and adds flavor.
- Always line trays with parchment paper to prevent sticking from egg wash or leaking juices.
- To freeze: cool completely, cut into portions, layer with parchment between pieces in freezer bags. Reheat in oven or air fryer for best texture.