In a small bowl, add ½ cup warm water, 1 tsp sugar, and 1 package yeast. Mix to combine, then set aside for 10 minutes to allow the yeast to rise.
In a large bowl, add the 3 cups flour, 2 tbsp powdered milk, and 1 tsp salt and mix to combine.
Once the yeast has risen, add the water/yeast mixture into the flour mixture along with ¼ cup olive oil.
Use your hands or an electric stand mixer to knead the dough for about 5 minutes, until it comes together smoothly. Add the extra ½ cup of water gradually into the dough as you’re kneading. The dough should easily be able to be formed into a ball when you’re done. If it is too sticky, you can add a bit more flour.
Grease a bowl with nonstick spray and add the dough into the bowl. Cover with a towel and place in a warm, dark place for an hour or until it doubles in size.
While you are waiting, mix all of the filling ingredients together in a bowl. Set aside.
When the dough has doubled in size, remove the dish towel and begin assembling your Lahm Bi Ajeen (Sfiha). Preheat the oven to 450 degrees Fahrenheit.
Portion the dough out into 10 equal portions. Flour a work surface and use a rolling pin to roll the dough out into circles about ¼" thick. Stab each circle with a fork a few times.
Portion the filling out into 10 equal portions. Top the dough with the meat mixture, leaving a bit of dough around the edge (similar to a smaller pizza crust).
Place the assembled Lahm Bi Ajeen (Sfiha) on 2-3 cookie sheets, and place in the oven for about 12-15 minutes, until the dough is completely cooked.
Turn the oven to a high broil and place the cooked Sfiha/Lahm Bi Ajeen under the broiler for 2-3 minutes until the meat is totally brown.
Remove from the oven and enjoy!