Turkish flat bread. We would like to show you a description here but the site won't allow us. This Turkish Flatbread will bubble up a bit as it cooks, but that is totally expected - the bubbles will deflate once the flatbread cool. Turkish Flatbread is traditionally served with hummus and tabbouleh - but Jack and I used them to make sandwich wraps!
You'll love how soft and pliable this flat bread is, making it perfect to use as wraps for Souvlaki or Gyros, or as naan to dunk into Tikka Masala or Butter Chicken. This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn't overwhelm them. Turkish chilli flakes, also known as Aleppo pepper or pul biber, are produced in Syria and southern Turkey. You take care of business browning microwave Turkish flat bread proving 8 compound and 8 and. Here is how you do justice.
process of Turkish flat bread
- Prepare 1 kg of all purpose flour.
- It's 300 ml of milk.
- You need 300 ml of water.
- It's 2 tsp. of Salt.
- You need 4 tbsp. of Active dry yeast.
- It's 6 tbsp. of Olive oil +3tsp.
- Prepare of Cayenne pepper.
- It's of Lemon zest.
A coarsely ground paprika, they have a sweet, slightly fruity flavour and are milder than regular chilli flakes. Find them at souschef.co.uk or Turkish supermarkets. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. If you're interested in regional Turkish food, or just good food for that matter, I highly recommend it.
Turkish flat bread step by step
- Measure out all your ingredients..
- In a small bowl, add the yeast and 100ml of lukewarm water and set aside for 5-10minutes or until the yeast forms froth or bubbles..
- In a large bowl, add the flour, salt and mix together thoroughly. Add the olive oil, milk, yeast and finally the water. Mix thoroughly using a wooden spoon or your hands until it forms a slightly sticky dough. Transfer the dough onto a lightly floured surface, add an extra 2tsp.of oil and knead the dough for 5mins until it forms a firm dough. Oil the bottom of the bowl being used and place your dough, cover with cling film or a damp clean cloth and place in warm place for the dough to rise..
- After an hour, remove the cling film and punch down the dough to release the air bubbles. Lightly knead the dough for 30 seconds then portion it into balls. This dough makes upto 12balls. Set them out on a lightly floured surface, cover with a clean cloth and let the dough rest for 10mins..
- Preheat your over to 180c for 10mins..
- After the 10mins, roll out each ball to your desired size or preference then place the flat bread on the oven tray or rack and bake for 10mins..
- After the 10mins take the flat bread out, place on a plate and glaze the top with butter or margarine, sprinkle some cayenne pepper or paprika and lemon zest..
- Once your ready to serve, plate your flat bread and ENJOY!!!.
I've made a few small adjustments to the original but it yields the same delicious result: Airy and soft, yet still slightly chewy, bread. I decided to try two things: first, a new recipe. I opted for the Turkish flatbread from the River Cottage Bread Handbook. The second thing I tried was following the recipe exactly - no cutting corners, no experimenting with different flours. Instead, I paid attention to what I was doing and put my faith in the recipe.