Bukme | Kilis-Style Thin Flatbread with Ground Beef

Finely chop the onion and cook it with the ground beef in a dry skillet for 10 minutes, until the liquid evaporates. Add the pepper paste and cook for 2 minutes, stirring. Add the grated tomato and cook until all the liquid has evaporated. Remove from the heat and stir in the walnuts, pomegranate molasses, and spices. Set aside until the filling is lukewarm; hot filling will melt the dough.

Divide the risen dough into 12 balls, cover, and let rest for 5 minutes. On a floured work surface, roll each ball into a 25-centimeter round as thin as newspaper. It is thin enough if you can see your fingers through it when you hold it up to the light.

Spread 1 tablespoon (15 ml) of filling in a strip down the center of the dough. Fold the bottom and top edges over the filling, then fold in the right and left edges to make a rectangular packet. Press the seams gently with your palm. Do not use water to seal them; it will create steam on the griddle.

Heat a griddle or large cast-iron skillet well over medium heat. A pinch of flour dropped on it should brown immediately but not smoke. Place the bukme seam-side down and cook each side for 4 to 5 minutes, until brown spots appear. Brush with melted butter as soon as they come off the griddle and stack them so they soften from the steam.