Crumbled Soujouk and Four-Cheese Flatbreads: a complete home recipe

COOK IT AT HOME

Crumbled Soujouk and Four-Cheese Flatbreads

Soujouk brings concentrated spice and garlic, so a modest amount can flavor an entire flatbread. This version crumbles and cooks the sausage first, then combines it with a measured cheese blend on homemade dough. The topping is spread evenly rather than arranged as whole sausages, matching the easy-to-bite style of a bakery pie. Read the sausage package carefully because products vary in whether they require cooking.

Makes

4 flatbread pies

Prep

35 minutes

Cook

22 minutes

Additional time

60–90 minutes rising; 10 minutes dough resting; 10 minutes sausage cooling

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 200 g beef or lamb soujouk sausage, casing removed and finely crumbled
• 1 teaspoon olive oil, for the skillet
• 100 g low-moisture mozzarella, grated
• 50 g mild akkawi, grated
• 40 g feta, crumbled
• 40 g halloumi, finely grated
• 2 tablespoons chopped parsley

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Heat the skillet oil over medium heat. Add the crumbled soujouk and cook for 5–7 minutes, breaking up any large pieces. Follow the package cooking instructions; raw beef or lamb sausage must reach 160°F/71°C. Drain excess fat and spread on a plate to cool for 10 minutes.
3. Mix the four cheeses with the parsley. If the akkawi is very salty, soak it in cold water in the refrigerator for 30 minutes, drain and pat dry before grating. Heat the oven to 450°F/230°C and line two trays.
4. Divide the dough into four balls and rest covered for 10 minutes. Roll into 20 cm/8 inch circles about 5 mm thick. Transfer to the trays and press a shallow well in each center, leaving a narrow rim.
5. Distribute half the cheese across the bases, add the cooled sausage crumbles and finish with the remaining cheese. Keep the layer even so no single bite contains a large lump of sausage. Bake for 12–15 minutes, rotating trays, until golden underneath and the topping reaches 165°F/74°C.
6. Rest on a rack for 5 minutes before cutting. The cheese should hold the small sausage pieces in place as the pie is lifted, while the plain rim remains soft enough to fold.

Helpful tips & substitutions

• Do not assume cured-looking soujouk is ready to eat. Use the label and a thermometer for products that require cooking; poultry sausage, if substituted, requires 165°F/74°C.
• The sausage and cheeses already contain salt. Avoid adding extra to the topping before tasting, and use a milder mozzarella in place of akkawi if the combination is too salty.

Storage & make-ahead

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat topped breads to 165°F/74°C; a covered first few minutes prevents the topping from drying before the center is hot. Freeze cooled portions for up to 2 months.

How to serve it

Serve with sliced tomato, cucumber and a plain yogurt drink. These fresh, mild accompaniments balance the sausage’s strong seasoning.