In a mixing bowl, add the flour, yeast, baking powder, sugar, and water. Mix with your hands to combine. Once formed into a rough dough, knead in the bowl for 3 to 5 minutes.

Cover with plastic wrap and let it rest for 20 minutes during which the dough will relax.

After resting, knead the dough again for a minute and roll it into a rough log shape.

Cut the dough into 4 equal pieces. Place the dough piece on the counter and grip it will rolling it into a ball against the counter into a round mound. Repeat with each piece.

When rounded, flatten each piece with your hand and using a rolling pin roll it into a round cake about 4” (10 cm) across and about 1/2” (2 cm) high. Repeat with each piece.

Set a nonstick or seasoned cast iron skillet over medium heat and let it pre-heat for ~3 minutes.

Turn the heat to low. Place a piece of dough right into the pan (no oil) and immediately cover the pan.

• This will let the bottom of the bun sear and brown, while the cover traps moisture and steams the bread to help cook it through.

After about 2 minutes, remove the cover and check the bottom of the bun — it should have released from the pan and be browned in spots. Flip, cover, and repeat on the second side for 2-3 more minutes.

• If there are any gray spots, the dough is still raw. The exterior should be browned and lightly crisp while steamy but cooked through on the inside.
• You can use a thermometer to be sure. The internal temp of the dough should be at around 200°F/95°C.

Repeat with remaining buns.

• Use fresh or let cool to room temp and store in a plastic bag. These can be frozen and toasted back to life if prepared in advance.

Slice the lamb into thin pieces roughly 1/8” (3 mm) thick. Add the sliced lamb to a mixing bowl with the salt and cornstarch. Mix together with your hands until well coated.

In a mortar & pestle, grind the cumin seeds. Mince, microplane, or pound the ginger & garlic into a paste.

Set a wok over high heat. Add the oil. Once shimmering (just below the smoke point) add the scallion, ginger, and garlic. Stir fry for 30 seconds until fragrant, being careful not to burn.

Immediately add the lamb and stir fry until it has developed nice browning on the exterior and the pieces are mostly crispy, about 5-8 minutes.

Turn the heat to low, and add the cumin, chile flakes, onions, and sliced pepper.

• Any small, hot chile pepper will work here. Omit if you don’t like the extra spice.

Stir everything to combine and let those ingredients bloom in the residual fat for about one minute.

Turn off the heart. Add a pinch of MSG. Taste and adjust the stir fry as needed.

If the buns are cold, re-toast them to warm them through. Slice them almost all the way through, but leave a ‘hinge’ so that each bun stays together.

Add about a quarter of the warm spiced lamb to each bun. Top with pickled onions and cilantro. Close and enjoy warm.