Nele Brügge

Researcher and PhD Student at DFKI and the University of Luebeck

nele.bruegge [AT] dfki.de

Turkish Flatbread

Airy, soft, and perfect with hummus, tzatziki, grilled foods or as a base for sandwiches.

Ingredients:

  • 500 g wheat flour (Type 550 or all-purpose)
  • 10 g salt
  • 10 g olive oil
  • 1 tsp sugar
  • 350 ml warm water
  • 20 g fresh yeast

    • Spread/Topping

  • 1 egg
  • 1 tbsp water or olive oil
  • Sesame seeds or nigella seeds (optional)

Instructions

  1. Dissolve yeast and sugar in the warm water in a large bowl.
  2. Add flour and salt. Pour in olive oil and mix into a dough. Knead for 5–10 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour.
  4. Divide into 6–8 pieces. Shape each piece into a round, flat disc (about 1–2 cm thick).
  5. Place on a baking sheet lined with parchment paper. Cover and let rest for another 20 minutes.
  6. Preheat oven to 250°C.
  7. Beat egg with water or olive oil. Brush the tops of the flatbreads with the egg wash. Sprinkle with sesame or nigella seeds.
  8. Bake 7-9 minutes until lightly golden. Cool slightly and serve warm. Don't bake too long to keep them soft!
Nele Brügge
nele.bruegge [AT] dfki.de