INGREDIENTS
For the Bread
3 ½ cups all purpose flour
1 cup rice flour
2 tsp kosher salt
2 tsp white sugar
1.5 tsp instant dry yeast
1 ½ cups warm (105F) water
Lamb Stuffing
¼ cup olive oil
1 medium yellow onion, peeled, diced
3 cloves garlic, peeled, minced
2 tsp Chinese five spice powder
½ tsp shiitake powder (optional)
1lb ground American lamb
Kosher salt, to taste
DIRECTIONS
For the Bread
Mix together all ingredients using a stand mixer outfitted with a dough hook until well combined.
Place dough on a lightly dusted surface and knead again, by hand, 2-3 minutes until smooth.
Place dough in a large bowl and cover with plastic wrap. Let rise in a warm location for 90 minutes, or until doubled in size.
Once risen, punch the dough down and divide into 6.
Lamb Stuffing
Heat oil on medium heat in a medium skillet until slick and shiny. Add onions with a dash of salt. Reduce heat to low and let cook until well-caramelized, approximately 30 minutes.
Increase heat to medium, and add garlic. Cook 2-3 minutes. Add lamb, five spice, shiitake powder, and some more salt. Let cook 3-5 minutes, or until lamb has no pink (USDA recommends ground lamb reach an internal temp of 160F)
Select some fully cooked lamb pieces to taste, and add more salt if necessary.
Remove pan from heat and let mixture cool to room temperature.
Final Assembly
Shape each portion of dough into a round, and roll to ~8” diameter circles.
For each portion of dough, use ~3/4 cup of lamb stuffing. Place lamb stuffing at the center of the dough, and fasten all the edges by pulling into a tight knot at the top center of the dough. Once fastened, gently flatten dough balls to ~5.5” diameter. While rolling and wrapping all the doughs, let the finished doughs rest on a tray loosely covered by lightly damp paper towels.
Preheat an 8” cast-iron or heavy-bottomed skillet on the stovetop over high heat until hot, approximately 2-3 minutes. Reduce heat to medium.
Add dough onto skillet, and let cook on each side ~5 minutes, or until dough and lamb is fully cooked through.
Remove from skillet and let rest 1-2 minutes until cutting into each stuffed bread. Garnish with parsley and lemon, if desired.
