Saturday, March 10, 2012

Turkish-Style Flatbread

This is one of my favorites breads. Turkish flatbread is very popular in Germany for most backyard BBQs (accompanied by Tzatziki). It is widely available in the thousands of Turkish grocery stores throughout the country. When looking for a recipe, I found a lot of different ones. This recipe is a combination of the three recipes that I liked best. This bread turned out excellent, though I say so myself. It tasted very similar to what I remembered and I am very proud of this recipe. It is a great side for (grilled) meat, soups, and as sandwich bread.

Ingredients:
dough
500 g all purpose or bread flour
300 g lukewarm water
1 1/2 tsp active dry yeast
10 g salt
10 g olive oil
1 tsp sugar
1 egg white

glazing
1 egg yolk
1 tsp olive oil
1-2 tsp water

1 tbsp (or more) nigella seeds

Mix together all ingredients for the dough until you obtain a smooth dough. Place in a large enough lightly oiled bowl, cover and let rest 60-90 minutes. (The dough is very soft and runny.) Line a large rimmed baking sheet with parchment paper. Turn dough onto parchment. (The dough pretty much spreads by itself.) Dust dough with a little flour and spread into an oval-ish shape. Using your hands, press down the center of the dough, leaving a 2 cm edge. Whisk together the ingredients for the glazing and brush the dough. Using your fingers, press little dimples into the dough. (If you wish, you can also make a diamond pattern, using a ruler or similar device.) Sprinkle bread with nigella seeds. Let dough rest for 20 minutes. Preheat oven to 450F. Bake bread for about 15 minutes, until golden.


(inspired by a multitude of recipes on www.chefkoch.de)

(This recipe is linked to katherinemartinelli.com)

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