John Myers
Ingredients for 1 servings:
- 10 g fresh yeast
- 1 tsp sugar
- 100 ml water, warm
- 500 g flour
- 1 tsp salt
- 250 ml milk, warm
- 3 tbsp olive oil
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes
Turkish flatbread from the pan, for 10 – 12 pieces
Dissolve the yeast and sugar in warm water. Let stand for 15 minutes. Mix the flour and salt, then add the warm milk and the yeast-sugar-water mixture and knead into a soft, sticky dough. Finally, add the olive oil and knead briefly. Cover and let rise in a warm place for about 1-2 hours. Divide the dough into about 10-12 portions and shape into balls. Let rest, covered, for another 30 minutes. Roll out the balls so that they fit into a large Teflon pan and heat on each side until they take on their typical brown color. Be careful, this cooks quickly! Stack the finished flatbreads in a damp tea towel and cover to keep them soft. The flatbreads can be filled with salad, roasted meat, sauces, feta cheese, etc.
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