Turkish Flatbread Recipes

TURKISH FLATBREAD (YUFKA)

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)

TURKISH FLATBREAD (PIDE)

Steps:

• Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
• Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
• To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
• Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
• Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes.
• The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
• You should have a damp and very springy dough that offers no resistance to kneading.
• Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
• (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
• Cut into 8 equal pieces, and roll each one into a tight ball.
• Place the balls on a floured surface, and let rest 30 minutes under a towel.
• Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
• Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
• Brush the top with olive oil.
• Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
• As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
• Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
• Serve the pide hot.
• They also can be reheated wrapped in foil.

BAZLAMA - TURKISH FLAT BREAD

Steps:

• Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

TURKISH FLAT BREAD BAZLAMA RECIPE

Steps:

• Whisk the yeast together with sugar and warm water and let it sit for about 5 minutes for proofing.
• Put the flour and salt in a large bowl. Add yogurt and olive oil, mix it well with a spatula or your hand.
• Pour the yeast mixture into the flour. Combine everything well with your hand. Wet your hand as needed when kneading the dough.
• When everything holds together, make a big ball.
• Cover the bowl with a plastic wrap and wait it in a warm place for about 45-60 minutes to rise well.
• When the dough is doubled in size, you can start to make your bread. Sprinkle some flour on the counter, transfer the dough on it and knead for about 5 minutes to remove the air inside it. Add little flour if needed to prevent sticking. Then make a big log from it and cut it in equal pieces. We made 12 pieces for small breads. If you want them larger, cut it into 6 pieces.
• Roll each dough slice into a ball. Fold the edges to the center and then roll in your palm and give it a ball shape. Cover all the balls with a slightly damp cloth so that the dough balls don't dry out.
• Grab one ball and place it on a floured surface. Flatten it by pressing your hands on it. The thickness will be about 1 inch/2,5cm. Repeat for all the remaining balls and cover the flattened dough pieces with a damp cloth. Let them sit for 15 minutes. This will give them a second rise.
• Heat a non stick pan over medium high heat and put the flattened dough on it. Turn it over after 30 seconds and cook the other side. Turn it again and repeat this for a few times. It will be done in approximately 5 minutes. Transfer it on a tea towel and cover with another tea towel. Repeat for the remaining flattened dough circles.

TURKISH FLATBREAD.

Steps:

• Put the flour, salt and yeast in a bowl and stir.
• Add the warm water and warm milk and mix thoroughly.
• Add the oil and mix with hands until dough-like.
• Let prove for 1 1/2- 2 hours in an air-tight bowl. Let it prove outside if warm enough, if not, put it above a 50 degree centigrade. Not in the oven, above the oven.
• Once proved, place out on a work surface to make a rough circle.
• Cut into 6 pieces and make into smaller balls.
• Roll the dough balls to a 2-penny thickness and place in a frying pan. DO NOT put oil in the frying pan.
• Cook on low heat for 3-4 minutes or until golden brown, on both sides.
• Enjoy hot or clod with some sea salt, black pepper and fresh or dried herbs.

TURKISH LAMB FLATBREAD

Steps:

• Mix the yeast and 250ml warm water in a small bowl, and leave to stand for 5-10 mins until foamy - this means the yeast is working. Put the flour and salt in a large mixing bowl (or use a tabletop mixer fitted with a dough hook and set at a low speed). Add the yeast mixture and mix by hand or machine until the dough comes together into a ball. If the mixture is too sticky to form a ball, add 2 tbsp flour and mix again. Knead for 12 mins by hand, or 8-10 mins on a high speed in the mixer, until smooth, then put in a lightly oiled bowl. Turn to coat the dough in the oil, cover with cling film and leave in a warm place for 2-4 hrs until doubled in size. (You can also put it in the fridge overnight, punch down and let it rise again at room temperature.)
• Heat the oven to 240C/220C/gas 9. Put a baking sheet or pizza stone on the middle shelf. If you're using lamb leg meat, blitz it in a food processor until it's finely minced. Heat the olive oil in a large frying pan over a medium-high heat until hot. Add the onion and garlic, and cook for 10 mins until golden. Add the lamb and cook for 5 mins or until brown, breaking up any lumps with a spoon, then pour off any excess oil. Add the spices, some seasoning, tomato purée, tomatoes and the pomegranate molasses, and cook for 5 mins more, mixing everything together well and breaking down the tomatoes with a spoon. Remove from the heat and leave to cool completely. Can be done one or two days ahead.
• Roll out the dough on a floured surface into a large rectangle about 30 x 40cm. Sprinkle 1 tsp or so of the semolina on a baking sheet. Put the dough on top and make sure it can move around. Add the spicy lamb first, then top with the red onions, pine nuts and feta. Slide onto the heated baking sheet or pizza stone and cook for 10-15 mins until crisp on the bottom.
• Remove and drizzle with a little extra pomegranate molasses, then scatter over the parsley and pomegranate seeds. Transfer to a large board and cut into diamonds to serve.

TURKISH FLATBREAD

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.