How to Make Spiced Beef Flatbread

The East African snack khima chapati calls for shaping the dough into a spiral, flattening it, and sealing the spiced beef filling in a tidy packet.

1. Working on a lightly floured surface, roll one of the six balls of dough into a 10" circle.
2. Brush surface of dough with 1 tsp. of ghee.
3. Sprinkle dough with 1 tsp. of flour.
4. Starting from the edge closest to you, begin making ½-inch accordion-like folds.
5. Continue laying one fold on top of the other until you have a single long, stacked strip of dough.
6. Leaving dough strip on its side, so that the accordion pleats face you, coil the strip of dough into a spiral, tucking the loose end underneath.
7. Continue until entire length of dough is coiled.
8. Sprinkle the dough spiral and rolling pin with flour, and flatten spiral into an 8"- to 10"-inch circle.
9. Place one-sixth of the meat mixture in the center of the dough and form a well. Crack one egg into the center of the meat mixture.
10. Fold two edges of the dough over egg so that the edges overlap in the middle.
11. Pinch remaining edges together to form a closed square packet. If the dough tears (as pictured here), pinch it together so that none of the egg or meat mixture leaks out.
12. Transfer dough packet to a baking sheet, cover with a moist towel, and set aside. Repeat with remaining balls of dough.

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