Steps
- Mix 3½ cups of all-purpose flour, 1¼ teaspoons of kosher salt, 1½ teaspoons of sugar, and 1 teaspoon of instant yeast.
- Whisk ¾ cup plus 2½ tablespoons of water, heated to 185°F / 85°C, with 2 tablespoons of vegetable oil and ⅓ cup of plain whole-milk Greek yogurt. Let cool to lukewarm, then mix into the flour and knead for 2-3 minutes.
- Lightly oil the dough, cover, and let rise in a warm place for 2-3 hours, until doubled.
- Mix 450g of ground beef, 1 finely chopped yellow onion, 2 finely chopped serrano peppers, 1 tablespoon of crushed coriander seeds, 1½ teaspoons of red chili flakes, and 1 teaspoon of cumin seeds.
- Add ¾ teaspoon of ground cumin, ¾ teaspoon of garam masala, ½ teaspoon of red chili powder, 2¼ teaspoons of kosher salt, and ⅓ cup of chopped cilantro. Knead for 3-4 minutes, until cohesive.
- Heat the broiler to 550°F / 290°C with a rack in the middle. Line a large baking sheet with foil and oil it generously. Divide the dough and filling into 4 equal portions.
- Roll each dough portion into a 6in / 15cm circle. Add filling, gather the edges, and seal. Turn seam-side down and roll gently to 9-10in / 23-25cm wide and ¼in / 5mm thick.
- Transfer to the baking sheet, raise the edges slightly, and dimple the tops. Brush with milk and sprinkle with sesame seeds.
- Broil for 7½ minutes, rotating the sheet halfway, until browned and blistered. Flip and broil for 5 minutes, until browned and the filling reaches 160°F / 71°C.
- Brush both sides with melted unsalted butter and sprinkle with cilantro. Cover with foil and rest for 2-3 minutes.