On flat clean working surface, combine flour, yeast and water, using your hands.

Form a soft ball and cover with kitchen towel. Let it rest for 30 minutes.

Sprinkle your working surface with flour and roll the dough out to have approx. 12 x 13.8 inches squared piece.

Spread the dough with melted butter.

Carefully roll the dough starting at longer side. That way you'll get a cigare shaped roll. Cut it to 18 equal parts.

Tap each part using your hands to get flat patties. Stack patties with foil between them and leave to rest overnight in the fridge.

Before you start rolling the dough next day, preheat the oven to 200 C /392 F.

Roll each patty into a circle 4 inches in diameter. Use your rolling pin to get that.

Place one generous tablespoon of meat to the center of each patty.

Bring two opposite sides to the center to form a triangle and pinch the corners.

Cover with the lower part to get closed triangle.

Place somsa on the baking sheet covered with parchment paper. Make sure the seam side is down.

Brush each one with egg wash and sprinkle with caraway seeds.

Bake for 20 minutes. Somsa should became golden once done.