Turkish Flatbreads
A deliciously easy recipe for epic flatbreads from the lovely Sue Stoneman perfect with some grilled chicken, hummus and salad, or as a simple snack!
Makes 12
- 500g Strong white bread flour
- 4 tsp Baharat Seasoning
- 2 tsp salt
- 2 tsp sugar
- 7g sachet of fast action yeast
- 3 tbsp olive oil
- 300ml (approx) warm water
For brushing on the top
- 3 tbsp butter, melted
- 1 tsp Baharat seasoning
Method
Place all the ingredients in a large bowl and mix to form a dough. I use my KitchenAid fitted with the dough hook, or knead by hand for about ten minutes. Place it back into the bowl, cover it with a tea towel and leave to rise in a warm place (about an hour) until it has doubled in size.
Knock the air out of the dough and tip out onto a lightly floured work surface. Give it a quick knead and divide into 12. I then roll out the ball of dough into ‘flatbreads’ and layer between sheets of parchment then they are all ready for putting on the grill when needed.
Place directly onto an oiled grill and when bubbles start to appear, turn them over. They cook quite quickly so keep an eye on them so they don’t catch or burn!
Brush with the melted butter and seasoning on the bubbly side or do this once you've taken them off the grill.
Keep them wrapped in a tea towel to keep soft and warm. Or they can be wrapped in tinfoil and reheated.
Cut into pieces for dipping into Harissa Hummus or use as wraps for kebabs.
