2-3 cups Flour plus additional for kneading and dusting
2/3 cup warm water more if needed
500 gm Minced chicken or beef
1/4 cup finely chopped onion
2 fresh hot peppers green chillies
1 table spoon Olives (optional for twist)
1 table spoon Jalapeño peppers (optional for twist)
2 table spoons Mushrooms (optional for twist)
1/2 teaspoon Garlic paste- (more is better however)
1 tea spoon Red chilli powder
As per taste Salt
2 tablespoons Fresh coriander – chopped
6 table spoon Oil (1 table spoon for stuffing and rest for the bread)
1 teaspoon Corn flour

For Stuffing:
Heat oil in a pan, add and fry onions till they are light brown. Reduce heat to medium-high; add ground beef, garlic paste, mushroom, salt and red chilli powder.
Saute the stuff, breaking up any lumps with wooden spoon, cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat begins to brown, cook about 4 to 5 minutes.
Stir in flour, coriander, green chilli, mushrooms, olives and jalapeno peppers (optional) until well combined.
Remove from heat; let the mixture cool completely.
For Making the Flakey Bread:
Add flour and little salt in a bowl and mix with your hand. Add enough water to make it into pliable dough.
Knead well in a floured surface until smooth. Let it rest for about 10-15 minutes.
Now pinch a small ball from the dough. Pat it with a little flour. Using a rolling pin, roll it out into a small circle.

Take a small amount of stuffing and place it in the middle of this circle. Now bring the sides of the dough above the stuffing to enclose it. Pinch the top to keep the stuffing enclosed
Pat it down with your palm. Sprinkle some flour on top and roll it gently to make a flatbread.
Drop this bread on a hot (med-high) skillet. Add few drops of oil around the sides. In a minute or two, check the underside for brown spots. Turn over the other side. Cook likewise.
Serve hot with raita, plain yogurt and pickles (achaar), according to