Kıymalı Gözleme (Turkish Ground Beef Flatbread) | Thin Griddle-Cooked Stuffed Bread

Knead the flour, salt, yogurt, oil, and lukewarm water for 10 minutes. Unlike dumpling dough, stuffed flatbread dough should be soft; it is right if it feels slightly tacky, so do not add flour to stiffen it. Divide it into four portions and shape them into balls. Cover with a damp towel.

On a floured surface, roll each dough ball into a paper-thin circle 40 cm in diameter. Roll from the center outward and turn the dough occasionally; rolling in only one direction makes it oval with thick edges.

Heat a griddle or wide, flat skillet over medium heat. Place the stuffed flatbread on the dry surface. Flip it when the underside has browned in spots; about 2 minutes per side is enough. Brush the top with butter as it cooks, then stack the stuffed flatbread and cover with a towel.