Yaglama (Turkish Flatbreadwith Beef and Pepper Topping)

Lavash Bread

1. 1

   In a large mixing bowl, combine the flour and a pinch of salt.

2. 2

   Gradually whisk in the milk until a smooth, slightly sticky dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 5 minutes until elastic.

4. 4

   Cover the dough with a damp cloth and let it rest for 15 minutes.

5. 5

   Divide the rested dough into 12 equal portions and roll each into a thin oval (about 12‑inch diameter).

6. 6

   Preheat a dry skillet or griddle over medium‑high heat.

7. 7

   Cook each rolled piece for 1‑2 minutes per side, until light golden spots appear; do not brown fully.

8. 8

   Transfer the cooked lavash to a baking sheet, brush lightly with clarified butter, and keep covered to stay soft.

Topping

9. 9

   Heat the clarified butter in a large skillet over medium heat.

10. 10

    Add the chopped onion and sauté for 3‑4 minutes until translucent.

11. 11

    Stir in the minced garlic and cook an additional 30 seconds.

12. 12

    Add the ground beef, breaking it up with a spoon, and brown for 6‑8 minutes.

13. 13

    Mix in the sliced long peppers and diced tomatoes; cook for 4 minutes.

14. 14

    Stir in both tomato pastes, Vegeta, black pepper, and hot paprika; simmer for 5 minutes, allowing flavors to meld.

15. 15

    Remove the skillet from heat and fold in the chopped fresh parsley.

16. 16

    Set the topping aside while you assemble the flatbreads.

Main method

17. 17

    Prepare the lavash bread as described in the Lavash Bread component and keep the cooked sheets covered.

18. 18

    While the bread rests, prepare the topping following the Topping component instructions.

19. 19

    Preheat the oven to 375°F (375°F).

20. 20

    Arrange the cooked lavash sheets on a large baking tray, overlapping slightly if needed.

    Kitchen notes · Added by ReelsMeals: Lavash sheets overlap on the tray. Keep them covered after cooking so they stay pliable.

21. 21

    Spread an even layer of the beef‑pepper topping over each lavash sheet, leaving a small border around the edges.

    Kitchen notes · Added by ReelsMeals: Beef topping spreads evenly over each sheet. Leave the edges clear while layering.

22. 22

    Bake the assembled flatbreads for 10‑12 minutes, just to heat the topping through and lightly crisp the edges.

    Kitchen notes · Added by ReelsMeals: Edges lightly crisp as topping heats through. Remove once the surface is warm and set.

23. 23

    Remove from the oven and immediately dollop a spoonful of plain yogurt on each piece.

24. 24

    Garnish with additional chopped parsley for color and freshness.

25. 25

    Serve warm, cutting each flatbread into wedges for easy sharing.