1. Prepare the Ground Beef Filling: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned. Drain any excess grease from the skillet.

2. Saute Aromatics and Season: Add the finely chopped onion to the skillet with the cooked ground beef. Cook for about 3-5 minutes, until the onion softens and becomes translucent. Stir in the minced garlic, dried oregano, dried thyme, and paprika. Cook for another minute until fragrant.

3. Simmer the Filling: Pour in the beef broth (or water) and bring the mixture to a gentle simmer. Season generously with salt and black pepper to taste. Let it simmer for 2-3 minutes, allowing the flavors to meld and the liquid to mostly evaporate. Remove the skillet from the heat and let the filling cool slightly.

4. Preheat Oven and Prepare Dough: While the filling cools, preheat your oven to 375 F (190 C). Lightly flour a clean work surface. Unroll the store-bought sourdough flatbread dough. If it comes as a single sheet, divide it into 8 equal portions. If it’s already in individual portions, gently stretch each piece into an oval or circular shape, about 5-6 inches in diameter.

5. Assemble the Pockets: Spoon about 2-3 tablespoons of the cooled ground beef filling onto one half of each dough portion, leaving a small border around the edge. Sprinkle about 1-2 tablespoons of shredded cheese over the beef filling.

6. Seal the Pockets: Fold the other half of the dough over the filling, creating a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative look and an extra-secure seal.

7. Bake to Golden Perfection: Carefully transfer the sealed flatbread pockets to a baking sheet lined with parchment paper. If desired, brush the tops of the pockets with a beaten egg wash for a golden, shiny finish. Bake for 20-25 minutes, or until the pockets are golden brown and puffed up.

8. Serve Warm: Remove from the oven and let cool for a few minutes before serving. They will be hot!