Lebanese Flatbreads with Spiced Beef, Tomatoes and Tahini | Christopher Kimball’s Milk Street | Reci

Ingredients

• For the dough:
• 120 grams (½ cup) plain whole-milk yogurt
• ⅓ cup plus 4 tablespoons extra-virgin olive oil, divided
• 260 grams (2 cups) all-purpose flour, plus more if needed and for dusting
• 2 teaspoons instant yeast
• 1 teaspoon table salt
• For the topping:
• 1 pound ripe tomatoes, cored, seeded and chopped
• Kosher salt and ground black pepper
• 1 pound 85 percent lean ground beef
• 3 tablespoons za’atar
• 1 tablespoon ground allspice
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large yellow onion, finely chopped
• 3 medium garlic cloves, finely grated
• ½ teaspoon cayenne pepper
• ¼ cup tahini
• Pomegranate molasses, to serve (optional)