John Myers
Small Filled Flatbreads
The perfect small filled flatbreads recipe with a picture and simple step-by-step instructions.
- Dough:
- 3 Glasses Flour type 550 wheat flour
- 0,5 glass Lukewarm water
- 0,5 glass Lukewarm milk
- 0,5 dice Fresh yeast
- 3 tbsp Oil
- 1,5 tbsp Melted butter
- 1 tsp Salt
- 1 tbsp Sugar
- Filling
- 350 gr Sheep cheese
- 1 pole Fresh leek
- For brushing and sprinkling:
- 1 Egg
- Black cumin
- Mix the milk, water, salt, sugar and oil with yeast. I add the flour at the very end. So that the bread tastes like Turkish flatbread, it is best to use type 550 flour.
- Now knead into a dough that is not too dry, knead well for 10 minutes. If the dough is too runny, just add flour, if it gets too dry, add some water.
- Let rise for 20 minutes until it has doubled.
- In the meantime, you can peel the leek, cut it long ago, wash it well and remove it from the dirt. Finely chop and sauté briefly in a little oil.
- Crumble the sheep’s cheese and fold in the cooled leek.
- When the dough has doubled, knead again. Divide into 3 parts and roll out each. Cut out round circles with a glass. Put about 1- 1/2 teaspoons of sheep cheese on a circle of dough, cover with another circle of dough and close the sides with a fork, press down. Make sure that the filling is evenly distributed and not just put on a pile. This way the small particles stay nice and flat. With your little finger you can press small indentations on the upper circle of dough, so it looks a bit like flatbread, only in very small size 🙂
- When you have processed all of the dough and your small flatbreads are ready, whisk the egg, spread it over the particles and sprinkle with black cumin.
- Bake at around 180 degrees for 15 minutes, please make sure that the small, filled flatbreads do not get too dark.
- 9th time again a delicious snack from the Turkish kitchen 🙂
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