John Myers
Turkish Flatbread
The perfect turkish flatbread recipe with a picture and simple step-by-step instructions.
- 1 cube Yeast fresh
- 50 g Liquid butter
- 1 tsp Sugar
- 1 Egg
- 500 g Flour
- 2 tbsp Milk
- 1 tsp Sesame
- 1 tsp Black cumin
- Salt from the mill
- 2 tsp Salt
- Stir the yeast and sugar into 250 ml of lukewarm water.
- Put the flour in a bowl and make a well in the flour with a tablespoon. Pour in the yeast-water mixture. Add the butter, egg and salt and knead everything with the dough hook for at least 5 minutes. Finally, continue kneading with your hands and shape the dough into a ball. Cover the yeast dough in a warm place for 60 minutes .
- Knead the dough briefly again and cut in half. Roll out each piece of dough. About 25 cm in diameter, place the pieces of dough on a baking sheet lined with baking paper and cover and let rise for 10 minutes.
- Using a knife, cut a checkerboard pattern into each flatbread. Cover both flatbreads and let rise for 60 minutes. Oven to 200 degrees (convection: 180 degrees), preheat. Brush flatbreads with milk, sprinkle with salt from the mill, sesame seeds and black cumin and bake in the hot oven for about 20-25 minutes. Take the flatbreads out of the oven and let them cool down.
- We had carrot mango soup with us.
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