Recipe courtesy of Alforon

Soujouk Flatbread

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  • Level: Intermediate
  • Total: 4 hr 30 min (includes resting time)
  • Active: 3 hr 10 min
  • Yield: 30 flatbreads
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4 pounds unbleached bread flour

3/4 cup vegetable oil, plus additional for coating dough 

1/2 cup sugar 

1/8 cup salt 

1 teaspoon fresh active yeast 


1/3 cup vegetable oil

3 pounds lean ground beef 

2 1/2 pounds yellow onions, diced fine

3 1/2 pounds ground and strained fresh tomatoes

1 tablespoon salt 

6 garlic cloves, mashed fine 

1/4 cup lemon juice 

2 tablespoons soujouk spice

1 teaspoon fine ground red chile pepper 

1/2 teaspoon black pepper 

1 cup shredded white low-moisture, low-sodium Lebanese cheese or queso fresco 


  1. For the dough: Mix together the flour, oil, sugar, salt, yeast and 1 to 1/2 quarts water (as much as will bring the dough together). Set aside to rest, 1 hour.
  2. Cut into small 30 palm-size dough balls, then oil the balls and set aside in a bowl. 
  3. For the topping: Add half of the oil to a large skillet over high heat. Add ground beef and cook, stirring and mashing constantly, until cooked through, 10 to 12 minutes. Remove from pan and set aside.
  4. Put the remaining oil in same hot skillet and add the onions. Cook until soft, about 10 minutes. Add the tomatoes to the cooked onions and mix well. Add the salt, then add back the ground beef along with the garlic and lemon juice. Mix well. Add the soujouk spice, chile pepper and black pepper. Cool mixture and set aside.
  5. Preheat the oven to 500 degrees F.
  6. Flatten one piece of dough to about 12 inches in diameter. Spread some cooled soujouk mix over the dough and top the center with shredded cheese.
  7. Bake for 2 1/2 to 3 minutes. Repeat with remaining ingredients.