Homemade stuffed breads

Ingredients

• 2 pieces Yellow onions (thinly sliced, caramelized)
• 300 g Ground meat (beef or lamb) (80% lean)
• 200 g Tomato puree (a small can)
• 150 g Grated cheese (mozzarella or cheddar) (that melts well)
• 1 teaspoon Salt (fine salt)
• 1 teaspoon Sugar (white sugar)
• 1 tablespoon Dry baker's yeast (active)
• 2 tablespoons Olive oil (extra virgin)
• 4 glasses All-purpose flour (standard glass 125 ml ≈ 125 g)
• 1.5 glasses Fine semolina (extra‑fine) (≈ 187 g)
• 35 cl Warm water (30‑35 cl)
• 1 piece Egg yolk (for glazing)
• 1 tablespoon Milk (for glazing)
• 1 teaspoon Nigella seeds (optional)
• 1 teaspoon Sesame seeds (optional)

Instructions

1. Caramelize the onions

   Heat a drizzle of olive oil in a pan over medium heat, add the sliced onions and cook gently until they are golden and slightly sweet, about 10 minutes.

   Time: PT10M

2. Cook the ground meat and add the puree

   In another pan, sauté the ground meat with a drizzle of oil, add salt, pepper, then the tomato puree. Simmer for 10 minutes while stirring. Incorporate the caramelized onions once the meat is cooked.

   Time: PT10M

3. Mix the dry dough ingredients

   In the large bowl, pour 4 glasses of flour, 1.5 glasses of fine semolina, the salt, sugar and yeast. Mix lightly.

   Time: PT5M

4. Add the liquids and knead

   Make a well in the center, pour 30‑35 cl warm water and 2 tablespoons olive oil. Mix with the wooden spoon then knead by hand or with a mixer for 3 minutes until a supple, slightly elastic dough forms.

   Time: PT3M

5. Dough resting

   Shape a ball, place it in the bowl, cover with a damp cloth and let rise for 30 minutes at room temperature.

   Time: PT30M

6. Divide and roll out the dough

   After resting, degas the dough and divide it into three balls (two large, one small). On a lightly floured work surface, roll each ball into a thin, almost translucent disc, lightly brushing with olive oil.

   Time: PT15M

7. Fill, fold and shape the breads

   Spread the meat filling, caramelized onions and grated cheese on each disc, leaving a free border. Fold the edges toward the center, press lightly to seal, then gently roll to form a round loaf.

   Time: PT10M

8. Glazing and decoration

   Brush the top of each loaf with the egg yolk and milk mixture using a brush. Sprinkle with nigella and sesame seeds if desired.

   Time: PT2M

9. Baking

   Preheat the oven to 200°C. Bake the loaves on a sheet lined with parchment paper for 25 minutes until nicely golden.

   Time: PT25M

   Temperature: 200°C

10. Rest and serve

    Remove the loaves from the oven, let rest 5 minutes before slicing. Serve warm, accompanied by a salad or soup.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g