Mix the mince with the onion, add salt and pepper to taste. Then add finely chopped herb.
Add water, salt, egg to flour and make dough. The consistency of the dough shall be elastic but not sticking to the hands. The quantity of flour above is approximate. Start with 200 g and then add as needed. As mentioned, the dough shall be elastic and not stick to hands. There should be enough salt in the dough as it is important that the dough is not unleavened. Divide the dough into three parts. Put them on a towel and cover with a damp towel (so that it does not dry out). Leave for 5-10 minutes to rest/prove.
Take one part and, with the help of a rolling pin, roll out a very thin flatbread. You can add as much flour as you wish as it is not going to spoil the taste. However, only use it when dough starts to stick to hands, rolling pin or surface on which you roll out the dough.
The thickness of the flatbread shall be about 1mm. One part can be rolled out into a flatbread with diameter of 50 cm. Cut the flatbread into small squares of 1.5×1.5 cm. Put a small amount of the prepared mince on each small square. In Baku, they like to make their food not only tasty but also aesthetically good looking. That’s why the smaller the size of dushbara the prettier is the final result. I usually cut my quarters at 1×1 cm.