Griddled flatbreads
HB-1036 · Hand-built original · Turkish
TurkishSideVegetarianVeganDairy-freeEgg-freeHigh Fiber
Main ingredient: flour
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8¾ oz strong wholemeal flour
- 8¾ oz strong white bread flour
- ½ oz fresh yeast (or 2 tsp fast-action dried yeast)
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tsp fine salt
- 1¼ cups warm water
Method
- Crumble the yeast into the warm water with the sugar and leave for 5 to 10 minutes until frothy. (If using dried yeast, stir it straight into the flour.)
- Mix the two flours and the salt in a large bowl. Pour in the yeast liquid and olive oil and bring together into a rough dough.
- Knead on a lightly floured surface for about 10 minutes, until smooth and elastic. Put in an oiled bowl, cover and leave in a warm place for about 1 hour, until doubled in size.
- Knock the dough back and divide into 8 pieces. Roll each into a round or oval about ⅛ in thick.
- Heat a griddle pan or heavy frying pan over high heat until very hot. Cook each flatbread for 1 to 2 minutes per side, until puffed, blistered and marked with char lines.
- Wrap the cooked flatbreads in a clean tea towel to keep them soft and serve warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).