Sourdough Ramadan Iftar Herb and Lamb-Stuffed Flatbread Pillows

Name: Sourdough Ramadan Iftar Herb and Lamb-Stuffed Flatbread Pillows
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (340 g) sourdough discard, at room temperature; 2¼ cups (280 g) all-purpose flour; 1 tsp (6 g) kosher salt; ¾ cup (180 ml) warm water (70–75°F / 21–24°C); 2 tbsp (30 ml) extra-virgin olive oil; 1 lb (450 g) ground lamb (or ground beef); 1 large (200 g) yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) freshly ground black pepper; ¼ tsp (½ g) cayenne pepper (optional); ½ cup (25 g) fresh flat-leaf parsley, chopped, finely chopped; ¼ cup (12 g) fresh mint leaves, chopped, finely chopped; 1 tbsp (15 ml) pomegranate molasses; ½ tsp (3 g) kosher salt; 2 tbsp (30 ml) extra-virgin olive oil; 1 cup (240 g) full-fat Greek yogurt (optional); ¼ cup (10 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

Pillowy sourdough flatbreads stuffed with spiced ground lamb, caramelized onions, and fresh herbs—perfect for breaking the fast at iftar. The sourdough discard creates a tender, tangy dough with a slightly crispy exterior, while the savory lamb filling brings warmth and comfort to the table. These can be made ahead and reheated, making them ideal for busy Ramadan evenings.

Prep: 45 min
Cook: 35 min
Wait: 2 hr
Total: 3 hr 20 min
Makes: 8 stuffed flatbread pillows

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Ingredients

8 servings

For the dough
1½ cups (340 g) sourdough discard, at room temperature
2¼ cups (280 g) all-purpose flour
1 tsp (6 g) kosher salt
¾ cup (180 ml) warm water (70–75°F / 21–24°C)
2 tbsp (30 ml) extra-virgin olive oil
For the filling
1 lb (450 g) ground lamb (or ground beef)
1 large (200 g) yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) freshly ground black pepper
¼ tsp (0.5 g) cayenne pepper (optional)
½ cup (25 g) fresh flat-leaf parsley, chopped, finely chopped
¼ cup (12 g) fresh mint leaves, chopped, finely chopped
1 tbsp (15 ml) pomegranate molasses
½ tsp (3 g) kosher salt
For cooking
2 tbsp (30 ml) extra-virgin olive oil
For serving
1 cup (240 g) full-fat Greek yogurt (optional)
¼ cup (10 g) fresh cilantro, chopped (optional)

Equipment (11)

Large mixing bowl
Medium skillet (10–12 inch)
Wooden spoon
Kitchen scale or measuring cups and spoons
Plastic wrap or kitchen towel
Work surface (floured lightly)
Rolling pin
Spoon or small ice cream scoop for filling
Cast-iron skillet or heavy-bottomed pan (12 inch)
Paper towels
Instant-read thermometer (optional, for meat)

Steps

Before you start

Bring sourdough discard to room temperature (if chilled)
Have all herbs and spices measured and ready
Line a baking sheet with parchment paper
Read through the filling recipe so it cools before assembly

1
Mix dough
- In a large mixing bowl, whisk together the sourdough discard, warm water, and olive oil until smooth.
- Add the flour and kosher salt, stirring with a wooden spoon until all flour is hydrated and a shaggy dough forms.
- The dough should be slightly sticky but hold together.
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Ready when: Shaggy dough with no dry flour visible
Tip: Do not knead aggressively; sourdough dough develops gluten through gentle folding over the next hour.
2
Autolyse and bulk ferment
- Cover the bowl with plastic wrap or a damp towel and let rest for 90 minutes at room temperature (68–72°F / 20–22°C).
- During this time, fold the dough 4 times over the 90 minutes (every 20 minutes): wet your hand, reach under the dough, fold one third over the other, rotate the bowl a quarter turn, and repeat.
- By the final fold, the dough should be smooth, elastic, and hold together.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: Folding is gentler than kneading and prevents overworking the dough. If your kitchen is cooler, extend fermentation by 20–30 minutes.
3
Brown lamb and onion filling
- While the dough ferments, prepare the filling.
- Heat a medium skillet over medium-high heat.
- Add the ground lamb and cook for 5–6 minutes, breaking it apart with a wooden spoon, until no longer pink.
- Pour off excess fat if needed, leaving about 1 tablespoon in the pan.
- Add the diced onion and cook for 8–10 minutes, stirring occasionally, until the onion is golden and soft.
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Ready when: Lamb is browned and cooked through; onion is soft and golden
Tip: Break the lamb into fine pieces as it cooks so the filling is evenly textured and distributes well in the dough.
4
Build filling
- Add the minced garlic to the lamb and onion mixture and cook for 1 minute until fragrant.
- Stir in the cumin, coriander, black pepper, and cayenne (if using) and cook for another 1 minute.
- Remove from heat and stir in the fresh parsley, fresh mint, pomegranate molasses, and salt.
- Taste and adjust seasoning.
- Let the filling cool to room temperature before using (about 15 minutes).
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Ready when: Filling is cooled, fragrant, and well seasoned
Tip: Taste the filling before assembly; it should be bold and flavorful since it will be wrapped in bread.
5
Divide and shape dough
- Turn the fermented dough out onto a lightly floured work surface.
- Using a bench scraper or knife, divide the dough into 8 equal pieces (each roughly 85 g / 3 oz).
- Gently shape each piece into a round and place on the floured surface.
- Let rest uncovered for 10 minutes.
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Ready when: Eight evenly sized rounds, slightly relaxed
Tip: If the dough springs back when you try to flatten it, let it rest another 5 minutes before rolling.
6
Roll and fill
- Using a rolling pin and light flour, roll one dough round into a 5-inch (13 cm) circle.
- Place about 2.5 tablespoons (35 g) of cooled lamb filling in the center.
- Fold the edges of the dough over the filling, bringing them to the center and pinching to seal, creating a pouch or envelope shape.
- Place seam-side down on a lightly floured parchment-lined baking sheet.
- Repeat with the remaining dough and filling.
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Ready when: Eight sealed pouches, seam-side down, on parchment paper
Tip: If the dough tears, pinch it back together. A small tear won't affect the finished bread. Work quickly so the dough doesn't dry out.
7
Final proof
- Cover the baking sheet with plastic wrap and let the filled flatbread pillows proof for 30 minutes at room temperature.
- They should puff up slightly and feel soft when gently touched.
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Ready when: Pillows are puffy and slightly risen
Tip: Proof at room temperature, not in a warm place, to avoid overproofing. The pillows should feel light but still have some structure.
8
Pan-fry flatbreads
- Heat the cast-iron skillet over medium heat for 2 minutes.
- Add about 1 teaspoon of olive oil and swirl to coat.
- Working in batches of 2–3 pillows (don't overcrowd), carefully place them seam-side up in the hot pan.
- Cook for 3–4 minutes until the bottom is golden brown and crispy.
- Flip and cook for another 2–3 minutes until the other side is golden brown and the filling is hot throughout.
- Transfer to a paper towel–lined plate to cool slightly.
- Repeat with the remaining pillows, adding a bit more oil as needed.
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Ready when: Both sides are golden brown and crispy; bread is puffed and feels light
Tip: Keep the heat at medium to avoid burning the exterior before the interior heats through. Don't flip too early; wait until the bottom is set and golden before turning.
9
Serve with yogurt
- Arrange the warm flatbread pillows on a serving platter.
- Dollop with Greek yogurt if desired, and garnish with fresh cilantro.
- Serve immediately while still warm, alongside traditional iftar dates and fresh fruits.
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Tip: These flatbreads are best served warm and fresh from the pan. They can be made a few hours ahead and gently reheated in a warm skillet or wrapped in foil.

Good to know

Tips

Make sure your sourdough discard is truly at room temperature before mixing; cold discard will slow fermentation and extend the timeline.
These flatbreads are meant to be soft and pillowy inside with a crispy exterior—don't press them flat while cooking or they'll become dense.
Pomegranate molasses is available in Middle Eastern and international grocery stores; it's worth seeking out for its unique tangy sweetness, but lemon juice and honey work in a pinch.
Pair these flatbreads with a simple cucumber and tomato salad, hummus, or fresh labneh for a complete and satisfying iftar spread.

Make ahead

The lamb filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The dough can be shaped and filled, then covered and refrigerated for up to 8 hours before the final proof and pan-frying. Bring to room temperature for 20 minutes before cooking. Finished flatbreads can be wrapped in foil and kept warm in a 200°F (93°C) oven for up to 2 hours.

Storage & reheating

Room temperature (covered with foil): 4 hours. Refrigerator (in an airtight container): 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 10–12 minutes. Freezer (in freezer bags): up to 1 month. Thaw and reheat as directed above.

Substitutions

ground lamb (or ground beef) → ground beef, ground turkey, or ground chicken. Beef will give a richer flavor; poultry will be leaner. Adjust cooking time slightly if using poultry.
pomegranate molasses → 1 tablespoon lemon juice or lime juice mixed with ½ teaspoon honey. Pomegranate molasses adds a specific tangy sweetness, but lemon and honey approximate the flavor profile.
fresh mint leaves, chopped → fresh dill or fresh oregano. Both herbs bring freshness; dill pairs beautifully with lamb, while oregano adds an earthier note.
full-fat Greek yogurt → labneh (strained yogurt), sour cream, or plain yogurt. Any tangy dairy will work. Labneh is traditional for iftar and provides creaminess and tang.