Turkish-style flatbread

Ingredients for 1 servings:

• 1 kg wheat flour
• 1 tbsp salt
• 2 packs of dry yeast or 1 cube of fresh yeast
• 1 ½ glasses of milk (e.g. whole milk, semi-skimmed milk or UHT milk), approx. 200 ml
• 2 glasses of water
• 1 pot of natural yogurt (e.g. whole milk or reduced-fat), approx. 125 g
• 2 tbsp rapeseed oil or sunflower oil etc. – classic but olive oil
• 1 egg yolk
• 1 tbsp, heaped sesame seeds
• 1 tbsp, heaped sesame, black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 20 minutes

tastes really delicious, ideal for grilling

Put the flour, yeast, and salt in a large bowl (please make sure it’s large, as the dough will rise quite a bit). Then add the water and lukewarm milk and knead well (alternatively, use a mixer). The dough should be nice and soft and not too sticky/mushy. Then cover the bowl and let it rest. After about 45-60 minutes, the dough should have doubled in size. Knead the dough again briefly and divide it into two halves. Roll out each half on a floured work surface and then place it on a baking sheet lined with baking paper. Let the two flatbreads rise for another 35 minutes. Then mix together the yogurt, oil, and egg yolk. Divide the mixture and spread it onto each flatbread (with a teaspoon or pastry brush). Then score the flatbreads into diamond shapes and sprinkle with both types of sesame seeds. Bake in a hot oven at 200 degrees Celsius for about 15 minutes (depending on your oven). Check the dough periodically and do the toothpick test. I baked both baking trays in the oven at the same time. If you don’t want to, you can bake them one after the other.