Turkish Flatbread
For dipping or as a hearty side to soups or grilled dishes – Turkish flatbread from Spoonsparrow is always well received.
Ingredients
- 500 g flour
- 1 cube yeast
- 250 ml lukewarm water
- Salt
- flour (for work surface)
- oil (for baking sheet)
- 1 egg yolk
- 1 tsp sugar
- 1 tsp Olive oil
- 2 tbsp sesame seeds
- 1 tsp Black cumin
Instructions
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1.
Dissolve the yeast in the water and knead with flour and salt into a dough, then knead thoroughly and let rise in a warm place for about 1 hour.
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2.
After rising, knead the dough again on a floured surface, divide it in half, shape into balls, and flatten into round discs about 25 cm wide, shaping the edges slightly puffed.
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3.
Place the discs on an oiled baking sheet and press shallow diamond‑shaped indentations with fingertip tips.
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4.
Whisk together egg yolk, sugar, olive oil, and 1 tbsp water; brush this mixture over the discs, then sprinkle sesame seeds and black cumin. Let rise for another ~15 minutes before baking in a preheated oven at 220°C for 5 minutes. Fill a cup with water, briefly open the oven door, pour the water onto the oven floor, and close the door immediately.
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5.
Bake the flatbread for an additional ~10 minutes until lightly browned, then remove and let cool.
