Serves 6
75 min
Spiced Beef Flatbread (Khima Chapati)
Recipe GLPRe1c3357846186f
This aromatic flatbread combines a tender, flaky dough enriched with ghee and a bold, fragrant spiced ground beef filling. Each flatbread is pan-fried until golden and served with a cooked egg on top, creating a satisfying and flavorful main course.
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Ingredients
2 cups All-purpose flour
½ tsp Kosher salt
1.17 cups Ghee, melted
2 tsp Dried mint, crushed
2 tsp Garam masala
1 tsp Coriander seeds, cracked
1 tsp Crushed red chile flakes
1 tsp Cumin seeds, cracked
8 Garlic cloves, minced
4 inches Ginger, minced
1 lb Ground beef chuck
1 medium Tomato, minced
2 tbsp Plain yogurt
3 sprigs Fresh cilantro, minced
4 red or green Thai chiles, stemmed, seeded, and minced
1 small Red onion, minced
Freshly ground black pepper
6 Eggs
Directions
In a large bowl, combine 2 cups flour with 1/2 tsp. kosher salt. Make a well in the center and pour in 1 cup of melted ghee. Mix with your hands or a wooden spoon until a shaggy dough forms. Add water 1 to 2 tbsp. at a time until the dough comes together into a soft, pliable consistency. Knead gently for 2 to 3 minutes until smooth. Cover and set aside.
In a skillet over medium-high heat, add the remaining 2 tbsp. ghee. When hot, add the minced garlic and ginger; cook for 30 seconds to 1 minute until fragrant but not browned.
Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Continue cooking, stirring occasionally, for 5 to 7 minutes until the beef is no longer pink and reaches an internal temperature of 160°F. Drain any excess fat if needed.
Add the crushed coriander seeds, cracked cumin seeds, garam masala, dried mint, and red chile flakes to the cooked beef. Stir well and cook for 1 minute until fragrant.
Stir in the minced tomato and yogurt, mixing gently to combine. Add the minced cilantro, Thai chiles, and red onion. Season with additional salt and black pepper to taste. Remove from heat and let cool slightly.
Divide the dough into 6 equal portions and shape each into a ball. On a lightly floured surface, roll each ball into a thin circle about 7 to 8 inches in diameter.
Place a lightly oiled skillet or griddle over medium-high heat. Working one at a time, place a dough circle in the hot pan and cook for about 2 minutes until light spots appear and the bottom is set.
Flip the flatbread and spread a generous amount of the spiced beef filling onto the cooked side, leaving a small border. Cook for another 2 to 3 minutes until the bottom is golden brown and the filling is heated through.
Transfer the filled flatbread to a warm plate. Repeat with the remaining dough and filling.
In the same skillet, crack the eggs one at a time and cook them sunny-side up, over-easy, or to your preference until the whites reach 160°F internal temperature (about 3 to 4 minutes). Top each flatbread with a cooked egg and serve warm.
