Goshnan

Ingredients

• 350 g plain flour, plus extra for rolling
• 180 ml warm water
• 1 tsp salt for the dough
• 400 g lamb shoulder, finely chopped by hand
• 100 g lamb fat, finely diced
• 2 onions, finely chopped
• 2 tsp cumin seeds, coarsely crushed
• 1 tsp chilli flakes
• 1 tsp black pepper
• 1 1/2 tsp salt for the filling
• 3 tbsp sunflower oil

Before you cook

• Chop the lamb by hand into small dice and mix it with the diced fat.
• Chop the onions finely and add them to the meat.
• Crush the cumin seeds coarsely and mix them into the filling with the chilli flakes, black pepper and salt.
• Choose a heavy frying pan with a lid, about 26 cm across.

Steps

1. Mix the flour, salt and warm water into a firm dough and knead it for 8 minutes.
2. Cover the dough and rest it for 30 minutes.
3. Divide the dough into two balls, making one slightly larger than the other.
4. Roll the larger ball into a round about 26 cm across on a floured surface.
5. Spread the filling over it in an even layer, leaving a 2 cm border clear.
6. Roll the second ball into a slightly smaller round and lay it over the filling.
7. Press the border down onto the lower disc, then fold and pinch it inwards all the way round to seal.
8. Heat 1 tablespoon of the oil in the heavy pan over a medium-low heat.
9. Slide the bread into the pan and cover it with the lid.
10. Cook for 10 minutes, until the underside is browned in patches.
11. Brush the top with another tablespoon of oil, then turn the bread over with two spatulas or a plate.
12. Cover and cook for 10 minutes on the second side.
13. Turn it once more and cook uncovered for 5 minutes, pressing gently, until both faces are deep brown and the bread feels firm.
14. Rest the goshnan for 5 minutes on a board, then cut it into wedges so everyone gets some of the juice.