This layered griddle bread is similar to gözleme, but it is not folded. Spread the filling over one flatbread, cover it with a second, and seal the edges. The filling cooks in its own steam between the layers and stays moist. The ground meat goes in raw, not precooked; its juices moisten the bottom layer as it cooks on the griddle.
Knead the flour, salt, and warm water for 10 minutes to make a soft, nonsticky dough that is slightly firmer than earlobe softness. Do not add oil; oily dough will puff on the griddle and the two layers will not stick together.
Mix the ground lamb with the finely chopped onion, seeded and diced tomato, chopped parsley, and seasonings. Do not cook the filling ahead; it goes in raw.
Divide the dough into six portions and roll each into a circle 30 cm across and 2 mm thick. You will need six flatbreads to make three stuffed breads.
Spread one-third of the filling over a flatbread, leaving a two-finger-width border around the edges. Cover it with a second flatbread and press the edges together with your fingers to seal. Any opening will let the filling juices run onto the griddle.
Heat a griddle or wide skillet over medium heat without oil. Cook each stuffed bread for about 4 minutes per side, until dark brown spots form. Do not press down; the dough will split. Slice and serve hot.
Divide the kneaded dough into portions and let it rest, covered, for 30 minutes. Dough that has not rested will shrink as you roll it, so the two flatbreads may not be the same size.
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