Cooking Tips
Cheesy Ground Beef Stuffed Flatbread
Golden flatbreads stuffed with seasoned ground beef and melted cheese, brushed with garlic herb butter and served with salad and yogurt sauce.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
These flatbreads are a whole meal folded in half: a soft yogurt dough wrapped around spiced ground beef and three cheeses, pan-cooked until golden, then brushed with garlic herb butter. A cucumber tomato salad and a garlicky yogurt sauce on the side cut through the richness. The dough needs no yeast, so the whole thing comes together far faster than it looks — weekend lunch, weeknight dinner, either works.
Ingredients
For the ground beef filling: 1 lb ground beef; 1 medium onion, diced; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped.
For the flatbread dough: 3 cups all-purpose flour; 1 cup warm water; 1/4 cup plain yogurt; 2 tbsp olive oil; 1 tsp baking powder; 1 tsp salt.
For the cheesy filling: 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1/4 cup crumbled feta cheese.
For the garlic herb butter: 3 tbsp melted butter; 2 garlic cloves, minced; 2 tbsp fresh parsley, chopped.
For the fresh salad: 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/2 red onion, diced; 1/4 cup crumbled feta cheese; 1 tbsp lemon juice.
For the creamy garlic sauce: 1/2 cup Greek yogurt; 1 garlic clove, minced; 1 tbsp lemon juice; salt and pepper, to taste.
Method
Cook the beef filling: heat the olive oil, soften the onion for 4 minutes, add the garlic, then the ground beef, smoked paprika, cumin, salt and pepper. Cook until browned and the beef reaches 160°F (71°C). Stir in the parsley and cool slightly.
Make the dough: mix the flour, baking powder and salt, then add the warm water, yogurt and olive oil. Knead for 5 minutes until smooth. Rest for 15 minutes.
Divide the dough into equal pieces and roll each into a round. Spoon beef and the three cheeses onto one half, fold over and press the edges firmly shut.
Cook the stuffed flatbreads in a dry pan over medium heat for 3–4 minutes per side, until golden and the cheese melts.
Brush immediately with the garlic herb butter made from the melted butter, garlic and parsley.
Toss the salad ingredients together and stir the yogurt sauce ingredients until smooth. Serve the flatbreads hot with the salad and sauce.
Cooking Tips
Cool the beef filling slightly before filling — hot filling softens the dough and makes sealing hard.
Press the edges firmly and pinch twice; a weak seal leaks cheese into the pan.
A dry pan gives the best color; oil in the pan fries the outside instead of toasting it.
Frequently asked questions
Can I make the dough ahead?
Yes — the dough keeps covered in the fridge for a day. Bring it to room temperature before rolling so it does not spring back.
Can I bake these instead of pan-cooking?
Yes — bake at 200°C (400°F) for 12–15 minutes until golden, brushing with garlic herb butter when they come out.