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Saturday, June 05, 2021

Recipe Round Up: Turkish Flatbread

These are really simple to make and quite delicious. I tried them with a gluten-free all purpose flour blend and a coconut and cashew milk yogurt for Jerome, and they worked perfectly. So, if you are dealing with those kinds of allergies or sensitivities, this recipe will still work for you. These don't take as much time as Khoubz Araby, but they are delicious and perfect for wrapping around a gyro (like Slow Cooker Faux Gyros or Eggplant Gyros) or shawerma. Again, I failed to get photographic evidence, but when I have it, I will share it with you.

Turkish Flatbread

2 1/2 cups warm water
4 1/2 teaspoons yeast
2 tablespoons sugar
1 1/2 cups whole milk yogurt
1/4 cup extra virgin olive oil + more for cooking
2 tablespoons kosher salt
7 1/2 cups pastry or all purpose flour
1/2 cup finely chopped flat leaf parsley

Combine the yeast, sugar, and water in a large measuring cup and mix well. Set aside for 5 - 10 minutes. The mixture will be foamy and bubbly.

In a large bowl, add flour and parsley. Whisk in the yeast mixture, yogurt, olive oil and salt and stir with a sturdy spoon or spatula until the dough comes together.

Turn dough out onto a well floured counter and knead for a few minutes, until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter as necessary during kneading, being careful not to add so much as to make a dry dough. Divide into 24 equal pieces, sprinkle lightly with flour, and cover with a clean kitchen towel. Allow to rest for 15 minutes.

Preheat a griddle or large frying pan every medium heat. Fill a small bowl with a little olive oil. You will likely replenish it as you fry the flatbreads. While the pan is heating, roll the dough portions until they are about 1/4 inch thick. Brush the top surface of one lightly with the olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Repeat with enough rounds to fill the pan or griddle with room to turn them. Allow to the flatbreads to cook for about 1 - 2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots. Adjust the heat as necessary. You do not want these to burn.

Flip flatbreads over and cook for another minute to minute and a half, until a few small golden spots appear. Be careful not to overcook. Repeat the oiling and frying process with remaining uncooked flatbreads.

Stack flatbreads on a clean kitchen towel after cooking and wrap up to steam a bit and retain softness. If you are lucky enough to have any left, you can store them in an airtight container or ziplock bag and reheat on a dry pan or in the oven to eat later. We never have any left.

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