Pan Bread With Minced Meat

Add the flour, fine semolina, honey, salt, yeast, and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until smooth.

Cover the dough and let it rise for 1 hour in a warm place at home, or until it doubles in size.

Deflate the dough and divide it into 12 equal pieces. Shape them into balls.

Take a ball of dough and flatten it with your hands. Then shape the dough into a ball. This technique ensures that the dough rises when baking. Repeat this process for the remaining balls of dough.

Roll out each ball of dough (10 cm/4 inches diameter)

Dip the dough on both sides in the fine semolina.

Place the flat bread rolls on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until it doubles in size.

Heat a skillet with a thick bottom over medium heat. Bake for a few minutes on each side.

Heat the olive oil in a skillet over medium-high heat. Add the minced meat, salt, onion powder, garlic powder, and turmeric. Mix well and cook for 3-4 minutes. Add the chopped yellow onion. Cook for 5 minutes. If desired, remove the pan from the heat and place the cheddar cheese on top, allowing it to melt.

Slice the bread open and fill with the minced meat mixture, sauce, and fresh vegetables.