Make the Lavash Dough:

In a large mixing bowl, combine warm water, warm milk, yeast, and salt

Stir briefly to combine

Gradually add flour, mixing as you go, until dough forms

Knead in bowl or on lightly floured surface for 5-7 minutes until smooth, soft, and slightly tacky

Cover bowl with clean kitchen towel or plastic wrap

Let rest at room temperature for 20-30 minutes

Divide and Rest Dough Balls:

After first rest, divide dough into 10 equal portions

Roll each portion between palms into smooth balls

Place balls on lightly floured surface

Cover with towel and let rest for another 15 minutes

Roll and Cook the Lavash:

Heat large dry skillet or griddle over medium heat until hot

On lightly floured surface, roll one dough ball as thin as possible (approximately 2mm thickness) into a circular shape

Place in dry hot skillet

Cook for 1-2 minutes per side until light golden patches appear on both sides

Transfer immediately to a stack between clean kitchen towel (this keeps them soft and pliable)

Repeat with remaining dough balls

Make the Ground Beef Filling:

Heat 2 tablespoons vegetable oil in large skillet over medium-high heat

Add ground beef and cook, breaking apart with spatula, until completely browned with no pink remaining

Add finely chopped onion and minced garlic

Cook, stirring regularly, until onion is softened and translucent (3-4 minutes)

Add Tomato Paste and Spices:

Stir tomato paste directly into meat mixture

Add red pepper flakes, paprika, black pepper, ground cumin, and salt

Cook for 2-3 minutes, stirring constantly, until tomato paste darkens slightly and spices become fragrant

Add ¾ cup water and stir to incorporate

Add Peppers and Finish Filling:

Add chopped red and green bell peppers to spiced meat mixture

Cook for 3-4 minutes, stirring occasionally, until peppers are just tender but still have slight bite

Remove from heat and allow to cool slightly

Shape into Cones and Fill:

Preheat oven to 400°F (200°C)

Cut each lavash flatbread in half to create two semicircles

Take one semicircle and shape into cone by bringing two straight edge corners together, overlapping slightly

Press to hold cone shape

Place generous handful of shredded mozzarella inside cone first

Fill with ground beef mixture on top of cheese

Bake Until Golden:

Place filled cones point-side down on parchment-lined baking sheet (they should stand upright on their points)

Bake at 400°F for approximately 15 minutes

Cones are done when outside is golden and slightly crispy and cheese inside is fully melted and bubbling

Serve immediately while hot and crispy

Serve:

Arrange cones standing upright on serving platter

Serve with plain yogurt, pickles, hot sauce, or alongside tomato and cucumber salad

Critical Tips:

Always stack cooked lavash between clean kitchen towel to keep them soft and pliable

Put cheese in cone before meat to insulate lavash from meat moisture

Make sure oven is fully preheated before baking for best crispiness