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1
Bloom the yeast in the warm water for 5 minutes until foam appears.
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2
In a large bowl, sift together the flour, then add the sugar and salt, mix with a spatula.
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3
Create a well in the center and pour in the oil and the bloomed yeast.
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4
Fold together all ingredients until combined.
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5
Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes the dough should be smooth and thick.
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6
Cover with plastic wrap and let the dough proof for 2 1/2 hours.
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7
Once risen, punch it down, divide the dough into 13 egg-sized balls, and roll each by hand.
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8
Roll each ball with a rolling pin into 7 or 8-inch diameter cakes, about 1/8 of an inch thick.
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9
Preheat oven to 450 degrees F.
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10
For the meat topping: combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint, and allspice in a bowl.
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11
In a food processor, pulse onion and fresh garlic until it has a thick-chunky texture, then add to meat mixture.
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12
Next add the bell pepper, jalapeno, and parsley to the food processor and pulse just until fine, then add to meat and onion mixture.
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13
Lastly, add the tomatoes to the food processor, puree, and then add to meat mixture.
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14
Mix well by hand or spatula.
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15
Let mixture marinate in the refrigerator, covered, for 2 hours.
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16
Spread a thin layer of the meat mixture, about 2 ounces, on to each cake and place on a lightly oiled sheet pan.
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17
Bake for 15 to 20 minutes or until meat is cooked through and edges of dough start to brown.
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18
To serve, stack the cakes on top of each other in a tower.
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19
Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat.
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20
Repeat with remaining cakes.
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21
May individually layer each cake on waxed paper and seal in a plastic freezer bag for future use.
