If you’re looking for a warm, comforting dish that combines the richness of spiced minced meat with the crispiness of pan-baked dough, this Stuffed Flatbread with Spiced Minced Meat and Vegetables is a must-try. Made with a simple kefir-based dough and filled with a flavorful blend of ground meat, garlic, onion, tomato paste, and frozen mixed vegetables, this dish is delicious, versatile, and easy to prepare at home. Whether you’re making a cozy dinner, planning a meal for guests, or looking for something new to pack in a lunchbox, this flatbread delivers bold flavor with every bite.
The key to its addictive taste lies in the harmony of aromatic herbs, warm spices, and soft yet crisp dough. The use of adjika, a spicy paste originating from the Caucasus region, adds a unique kick that makes the dish stand out.
Cooking Time
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Yield: 5 stuffed flatbreads
Serving Size: 1 flatbread (serves 1–2)
Ingredients
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½ onion
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2 cloves garlic
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300 g minced meat (beef, lamb, or a mix)
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150 g frozen mixed vegetables (peas, carrots, corn, etc.)
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1 tbsp tomato paste
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1 tsp adjika (or chili paste)
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100 ml water
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Salt and pepper to taste
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1 tsp paprika powder
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Fresh dill (a small bunch)
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Grated cheese (as desired for filling or topping)
For the Dough:
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250 ml kefir
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½ tsp salt
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1.5 tsp sugar
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1 tsp baking powder
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3 tbsp vegetable oil
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400 g flour
Step-by-Step Cooking Directions
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Prepare the filling base
Heat olive oil in a skillet. Finely chop ½ an onion and fry for about 2 minutes until softened. -
Add garlic and meat
Mince two cloves of garlic and add to the pan. Stir briefly before adding 300 g of ground meat. Cook over medium heat, breaking up lumps, until browned. -
Add vegetables and seasonings
Stir in 150 g of frozen mixed vegetables and cook for 2–3 minutes. Then add 1 tbsp tomato paste and 1 tsp adjika. Mix well to combine. -
Simmer the mixture
Pour in 100 ml of water, cover the pan, and let the filling simmer for 10 minutes. Stir occasionally. Add chopped fresh dill and season with salt, pepper, and paprika. -
Make the dough
In a mixing bowl, combine 250 ml kefir, ½ tsp salt, 1.5 tsp sugar, 1 tsp baking powder, and 3 tbsp vegetable oil. Gradually stir in 400 g flour and knead until a soft dough forms. -
Let the dough rest
Cover and let the dough sit for 15 minutes to hydrate and soften. -
Divide and shape
Once rested, divide the dough into 5 equal portions. Roll each into a ball. -
Fill and fold
Flatten a dough ball into a thin circle. Place a spoonful of the meat-vegetable mixture in the center and sprinkle with cheese if desired. Fold and seal the edges tightly, forming a stuffed pocket or oval flatbread. -
Cook the flatbreads
Bake in a preheated oven at 200°C (390°F) for 10 minutes, or pan-fry in a lightly oiled skillet over medium heat for 3–5 minutes per side, until golden brown. -
Serve hot
Brush with a little melted butter or olive oil before serving. Enjoy immediately while warm and crispy.
Nutritional Information (Per Flatbread)
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Calories: ~360 kcal
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Protein: 18g
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Carbohydrates: 32g
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Fat: 20g
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Fiber: 3g
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Calcium: ~100mg
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Sodium: ~480mg
The Origins and Popularity of the Recipe
Stuffed breads have existed for centuries across various cultures—from Turkish “gözleme” to Indian “paratha” and Russian “pirozhki.” This recipe combines Eastern European and Caucasian influences, particularly with the use of adjika, a spicy paste of Georgian and Abkhazian origin. The kefir dough is a nod to traditional Slavic baking, offering a tender yet structured base for robust fillings.
As more home cooks explore global cuisines, this style of stuffed bread is gaining popularity for its satisfying textures and adaptability.
Reasons Why You’ll Love the Recipe
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Portable and meal-prep friendly
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Perfectly spiced and satisfying
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Customizable with any filling
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Crispy outside, soft inside
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Budget-friendly and crowd-pleasing
Health Benefits
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Kefir promotes gut health with its probiotics.
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Garlic and dill are known for immune-boosting properties.
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Lean minced meat provides a good source of protein.
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Frozen vegetables offer vitamins, fiber, and antioxidants.
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Olive oil contains healthy fats that support heart health.
Serving Suggestions
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Serve with a dollop of plain yogurt or sour cream.
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Pair with a cucumber-dill salad or a fresh green salad.
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Enjoy alongside a bowl of tomato soup or broth.
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Slice into wedges for a savory party appetizer.
Common Mistakes to Avoid
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Overfilling the dough can lead to tears during baking or frying.
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Using too wet a filling will make the dough soggy—cook off excess liquid.
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Not sealing edges well can cause filling to spill out during cooking.
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Skipping resting time makes the dough harder to roll and less tender.
Pairing Recommendations
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Drinks: Ayran, kefir, or a light lager beer
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Side dish: Roasted eggplant dip or red pepper hummus
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Dessert: Honey-drenched baklava or lemon yogurt cake
Cooking Tips
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Use a food processor to quickly knead the dough.
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Swap in ground chicken or turkey for a lighter version.
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Add chopped olives or sundried tomatoes for a Mediterranean twist.
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Use parchment paper if baking to avoid sticking.
Similar Recipes to Try
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Turkish Gözleme with Spinach and Feta
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Georgian Khachapuri (Cheese-Filled Bread)
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Lebanese Arayes (Stuffed Pita with Meat)
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Indian Keema Paratha
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Russian Pirozhki with Cabbage
Variations to Try
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Vegetarian: Use mashed potatoes, sautéed mushrooms, or spiced lentils.
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Spicy: Add chili flakes or hot sauce to the meat filling.
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Cheesy: Add cheddar or pepper jack for extra meltiness.
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Sweet: Skip savory filling and use sweetened cottage cheese or apples with cinnamon.
Ingredient Spotlight: Adjika
Adjika is a spicy, garlicky paste made from red peppers, garlic, herbs, and spices. Originally from the Caucasus region, it’s used to flavor meats, vegetables, and even bread. A little goes a long way, adding depth and complexity to any dish.
Conclusion
This Stuffed Flatbread with Spiced Meat and Vegetables is a mouthwatering combination of soft dough and flavorful filling that’s perfect for lunch, dinner, or even breakfast. Easy to make and endlessly versatile, it’s a fantastic way to bring global flavors into your home kitchen. Whether you’re cooking for yourself or feeding a crowd, these flatbreads will always impress with their crisp exterior and savory, comforting filling.
10 Comprehensive Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes, the dough can be made up to 1 day in advance and stored in the refrigerator.
2. What is a good substitute for kefir?
You can use buttermilk, plain yogurt thinned with water, or even sour cream.
3. Can I freeze the stuffed flatbreads?
Absolutely. Freeze them after cooking and reheat in the oven or air fryer.
4. Is adjika necessary?
No, but it adds depth and spice. You can replace it with chili paste, harissa, or a pinch of cayenne.
5. What kind of cheese should I use?
Any meltable cheese works—try mozzarella, cheddar, or feta for different textures.
6. Can I bake instead of pan-frying?
Yes. Bake at 200°C (390°F) for 10–12 minutes or until golden and cooked through.
7. How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days.
8. Can I use whole wheat flour?
Yes, but you may need a bit more liquid, and the dough will be slightly denser.
9. Is this recipe kid-friendly?
Very much so! You can reduce the spices for younger palates.
10. How can I serve this at a party?
Slice the flatbreads into small wedges and serve with dipping sauces like tzatziki or spicy yogurt.