How To Make Turkish Flatbread Recipe
Satisfy your cravings for Middle East foods with this Turkish flatbread made with a one-bowl-no-mixer recipe and is perfect with hummus, tabouli, or wraps.
Serves:
Ingredients
For the sponge:
- 8tspactive dry yeast
- 1tspwhite sugar
- 1cupwarm water
- 1cupall-purpose flour
For the dough:
- 7cupsall-purpose flour
- 2cupslukewarm water
- 2tbsplukewarm water
- 6tbspolive oil
- 2tspsalt
- 1tspbutter,or as needed
Instructions
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Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy for about 10 minutes. Stir in flour. Cover the sponge with plastic wrap and let rise for 30 minutes.
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Place flour in a large bowl and make a well in the centre. Pour in the sponge.
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Add lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
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Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add the dough. Cover and let rise until doubled for about an hour.
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Divide the 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.
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Preheat the oven to 450 degrees F. Line baking sheets with parchment paper.
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Shape each ball of dough into a circle by flattening the dough and stretching it. Arrange 2 inches apart on the baking sheets.
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Bake in the preheated oven until puffed up and golden for about 10 minutes.
Nutrition
- Calories: 112.76kcal
- Fat: 2.43g
- Saturated Fat: 0.39g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.56g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 19.51g
- Fiber: 0.89g
- Sugar: 0.17g
- Protein: 2.91g
- Cholesterol: 0.25mg
- Sodium: 108.28mg
- Calcium: 4.66mg
- Potassium: 34.46mg
- Iron: 1.19mg
- Vitamin A: 0.81µg
- Vitamin C: 0.00mg
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