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’ve been following me for a while you’ll know I have a wheat allergy, so nice bread is usually out the window. However, these taste so damn insane you wouldn’t even guess they are gluten-free. You’ll also know I’m half Turkish, which is where the inspo comes from. I’m no professional chef but I sure know how to make food I grew up with!
500 grams plain flour (GF flour is what I used so regular 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 you’re not vegan) + 5 minced cloves of garlic. I also added a sprinkle of chili flakes.
Guys can we just look at these beauties again…..
- Mix together the flour with the yeast, then add both liquids. It’s so important the liquids are warm, as the yeast activates much more smoothly.
- Once everything has been incorporated, add the 3 tablespoons of olive oil. Knead everything until you get a texture which resembles typical dough. Add additional olive oil, drop by drop, if struggling with the kneading process. When you’ve got your dough, place a CLEAN cloth over it to start rising. Ideally, wait an hour but I was impatient after 30 minutes haha.
- Heat a non-stick pan (this is essential, as you won’t be putting oil), rip off a chunk of dough and flatten into a pancake-type shape. That’s honestly the best way to describe it. Cook for 3-ish minutes on each side until slightly golden. The first one never turns out golden for some reason, but keep going as the pan gets hotter. Please make sure you’re cooking the inside though, as it can be tempting to just assume the surface is cooked when it really hasn’t.
- Repeat the above steps until dough runs out. That’s literally it. The best part with this recipe is that even if your dough fails, once in the pan it just fixes up. Don’t be disheartened if by step 2 you think you’ve wrecked it, as it all turns out fine.
If you do want to add garlic butter, all you do is melt the spread/butter then mix it with the minced garlic and chili. If you hate spice then use rosemary or parsley.
These will keep for a few days but put them in the oven before you eat them, as it gets the bread soft again on day 3.
Until then, see you in the next post.