Seeing as half the world is baking bread at the moment ( LOL) I thought I would jump on the craze and make Turkish flatbreads. If you have been following me for a while you will know I have a wheat allergy so nice bread is usually out the window for me. You will also know I am half Turkish which is where the inspo comes from. I added garlic butter on mine with chili but that is just personal preference.
Lets get right in as who even has the energy to read pages and pages of info.
500 grams plain flour (GF flour is what I used so regularly flour will probably be even better)/ 1 small packet of dry yeast/ 100-150 ml of WARM water/ 100-150 ml of WARM soy milk/ 3 tablespoons of olive oil.
Optional Garlic Butter:
100 grams dairy free spread ( butter if not vegan)/ 5 minced cloves of garlic/ bunch of chili flakes.
Guys can we just look at these beauties again…..
Mix together the flour with the yeast and add the two liquids. So important both liquids are warm as it activates the yeast so much better.
- Once everything has been incorporated nicely add the 3 tablespoons of olive oil. Knead everything until you get something which KINDA looks like a dough. Leave it to the side and place a CLEAN towel or cloth over it to let it rise. Ideally an hour but I was impatient after 30 minutes haha.
- Heat a non-stick pan ( essential as you will not be putting oil!) rip off a chunk of dough and flatten into a pancake type shape? I think that is the best way to describe it. Cook for either 3 minutes on each side until it is slightly golden. The first one never turns out golden for some reason but keep going as the pan gets hotter which gets that golden look. Please make sure you are cooking the inside though as it can be tempting to just assume the surface is cooked because it has browned.
- You basically just repeat this and that is literally it. It is so much easier than it looks honestly. The best part with this recipe is that even if your dough fails you, once it is in the pan it just fixes up so don’t be disheartened if by step 2 you think you wrecked it! It all turns out fine.
If you do want to add garlic butter then all you do is melt the spread/butter and mix it with the minced garlic with the chili. If you hate spice then use rosemary or parsley.
These will keep for a few days, just put them in the oven when you have them as it gets the bread soft again on day 3.
Until next time, stay safe out there everyone.