A delightful twist on a classic, these spicy beef flatbreads are perfect for a quick and flavorful meal.
Preheat your oven to 500°F (260°C).
Ensure the oven is fully preheated to achieve a crispy flatbread base.
In a small bowl, mix the yogurt with one minced garlic clove. Season with a pinch of salt and pepper.
Let the sauce sit for a few minutes to allow the flavors to meld together.
Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion, cooking until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from sticking to the pan.
Add the remaining minced garlic, chopped habanero, and cumin to the skillet. Cook for 30 seconds until fragrant.
Adjust the amount of habanero to control the spice level.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink, about 5 minutes. Season with salt and pepper.
Drain any excess fat from the skillet for a leaner dish.
Place the flatbreads on a baking sheet. Spread the beef mixture evenly over each flatbread.
Ensure even distribution of the topping for consistent flavor.
Bake in the preheated oven until the edges are crispy, about 8 minutes.
Keep an eye on the flatbreads to prevent over-browning.
Serve the flatbreads warm, drizzled with the garlic yogurt sauce.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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