Not sure but you might be able to work with this. Make the rounds, then fill and fold in half "empanada" style. Then bake instead of grill. You may have to experiment a little.
Better-than-pita Grill Bread
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Recipe By: Adapted from Gourmet
Yield: Makes 10 servings
Summary:
Cooking these flatbreads in a grill pan gives them a smoky flavor.
Ingredients:
2 cups all-purpose flour plus additional for dusting
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon fast-acting yeast
1/4 cup plus 1 tablespoon warm water (105-115°F)
1/4 cup canola or vegetable oil
1 tablespoon beaten egg
Directions:
Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.
Notes:
Cooks' notes: If you have a 2-burner grill pan, you can grill 2 bread rounds at a time.
Bread can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Reheat bread, loosely wrapped in foil, in a 350°F oven until heated through.
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