Uyghur Goshnan (Lamb-Stuffed Fried Bread)

In a large bowl, combine all-purpose flour, warm water, salt, olive oil, and instant yeast to form a shaggy dough.

Knead the dough by hand for 5-7 minutes until it's smooth and elastic. It should bounce back when you poke it.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Once risen, punch the dough down and divide it into 4 equal pieces. Roll each piece into a tight ball.

To make the filling, combine the ground lamb, finely diced onion, salt, black pepper, cumin, and paprika in a bowl. Mix thoroughly with your hands.

On a floured surface, take one ball of dough and roll it out into a thin, large circle.

Spread half of the lamb mixture evenly over the dough, leaving about a 1-inch border around the edge.

Roll out a second ball of dough to the same size and place it on top of the filling.

Press the edges to seal, then crimp or fold the edges decoratively to ensure it's tightly sealed.

Repeat the process with the remaining two dough balls and the rest of the filling to make a second Goshnan.

In a large, deep pan, heat about 1-2 inches of vegetable oil over medium-high heat.

Carefully slide one Goshnan into the hot oil and fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.

Remove from the oil and let it drain on a wire rack. Repeat with the second Goshnan.

Slice the Goshnan into wedges and serve immediately, drizzled with chili oil if desired.