In a small bowl, add warm water and two teaspoons of dry yeast; add 1 teaspoon of sugar and mix well to combine; let the yeast bubble up in a warm place until frothy about 5 minutes.

Meanwhile, place the flour, salt and powdered milk in your mixer. Mix to combine, add 1/4 cup of olive oil slowly. Add the yeast mixture gradually. when the dough leaves the sides of the bowl it is ready and you can add a drizzle of olive oil on the dough turn it around to coat with oil and let it sit in a warm enclosed place to rise for at least an hour until the dough doubled in size.

Dice the tomatoes and onion and place in a sieve to get rid of excess liquid. In a bowl combine the ground meat and all the ingredients to combine. Add the strained tomatoes and onions. Set aside in the fridge till the dough is ready.

Line two sheets with parchment paper.

Punch the dough to remove all the air pockets; roll into a large circle, about 1/8 inch (more or less) thick. Cut rounds with a cookie cutter and on each round place a generous amount of filling (about 2 tablespoons). Using the back of the spoon spread the meat mixture all over the dough leaving a small boarder.

Line up the pies on the baking sheets. Heat the oven to 425 and bake for about 10 minutes until the pies are golden and the meat is cooked. Serve warm or at room temperature with some yogurt or lemons to squeeze on top.