Central Asian-Style Meat Snail Flatbreads

Combine the water, milk, and salt, stirring until the salt crystals are fully dissolved.

Sift the flour—mixed with the baking powder—into the liquid in two additions, and knead into a dough.

Divide the soft, elastic dough into 4 equal portions, shape them into balls, and place them in plastic wrap to rest.

For the filling, slice the onions into quarter-rings and finely dice the meat.

Mix the meat and onions together, and season with salt and spices to taste.

Dust your work surface with flour and use a rolling pin to roll each dough ball out into a thin, round sheet.

Melt the butter and brush it over the dough sheet.

Scatter the meat and onion pieces over the dough, distributing them evenly across all 4 sheets.

Roll the sheets up into logs, then coil each log into a snail shape.

Gently roll out the snails with a rolling pin to flatten them slightly and smooth out any bumps.

Line a baking sheet with parchment paper and arrange the flatbreads on top.