Lebanese Meat Pie/Pizza

Man'ooshe:
1 heaping teaspoon active dry yeast
1 teaspoon sugar or honey (optional)
2 cups unbleached all-purpose flour or bread flour and 1 1/2 cups whole-wheat flour (total:3 1/2 cups)
2 teaspoons sea salt
3 to 5 tablespoons extra-virgin olive oil ( 3 for the dough and 2 for greasing the bowl)
1 1/2 cups warm water

Meat:
1 1/2 tsp Thyme
1/2 tsp Oregano
2 tsp olive oil
1 lb Lean Ground beef
1 Tbsp garlic powder
chili powder to taste

An easy way to provide a warm place for your dough to rise is to boil a pint of water in a large soup pot. Turn off the heat and reverse the lid. Place the bowl with the dough in it on top of that lid and cover it with a towel. The residual heat from the boiling water will help rise the dough for a while, until it has doubled in size.

NOTE:

You can prepare the dough ahead of time and freeze it. Make the dough until it is smooth and not sticky and freeze in ziplock bags. When ready to use, remove and dust with flour. Let it rise at room temperature for a couple of hours. Proceed.

METHOD:

Dissolve the yeast and sugar (if using) in 1/4 cup warm water. Place in a warm place to proof.
Place both flours in a large bowl and mix well with a whisk. OR, place in a standing mixer and mix with the dough hook. Or place in a food processor and pulse to mix.
Add the oil in the middle of the mound of flour and mix with either your fingertips or a dough hook or through the feed tube. Add the proofed yeast and gradually add about 1 cup of warm water. Knead for a few minutes until a sticky ball of dough forms.
Remove the dough from the bowl or mixer and place on a lightly floured surface.
Sprinkle the dough with a couple tablespoons of flour and knead, adding more flour, until the dough is smooth and does not stick. This will take 2 to 5 minutes.
Cover the bowl with plastic wrap. Let the dough rise for 1 hour in a warm place free of drafts.

As the dough is finishing, combine ingredients in a frying pan and stir on medium to low heat. Stir constantly and do not allow lumps to form. Cook only lightly, as it will be grilled shortly. Ensure all ingredients are well mixed and that the meat is thoroughly spiced.

Place the dough into the floured counter. Roll it into a fat sausage and cut into 10 pieces. Roll each piece into a ball.
Form the man’oosheh, one at a time, by using a rolling pin and your fingers all around. Leave the remaining balls aside, covered in a moist towel.
When formed, transfer to a paddle or a wooden board sprinkled with cornmeal (or flour) or a metal cookie sheet.

Spread the meat on the man’ooshes, using the back of a spoon and spreading about 1/10 of the mixture per man’ooshe.
Heat up the grill to at least 550F (or turn on broiler and move the rack to the very top of the oven). Let the formed man’ooshe rest on the paddle (cookie sheet) for 15 minutes or so.
Place on the grill or in the broiler.
Bake 5 minutes or so. Remove promptly from the grill and place on the wooden paddle to cool for a few minutes.

Serving Size: Makes 10 medium sized flatbreads with meat :)