The Turkish flatbread comes in various shapes, crusty and soft, and is rarely unadorned, made thick to hold or fill numerous meats and vegetables. Large rounds with an uneven surface are generally soft with a spongy crumb, baked at a low temperature, small ovals are flat and crisp, and more often than enclosed into a tear-drop shape with a lazy eye opening. Either way they have to puff up.
- 500 g strong white wheat flour
- 200 ml lukewarm water
- 100 g sourdough
- 1 egg / 45 g thick yoghurt
- 30 ml oil
- 25 g yeast
- 1 tsp salt
- 1 tsp sugar
- 1 egg, beaten
- 15 g black sesame seeds
Activate yeast in sugar and 75 ml lukewarm water. Sift flour with the salt. Add yeast mixture to flour with the yoghurt and oil, the remaining water and more if necessary to make a pliable dough, about 15 minutes kneading.
Leave to rise for one hour, fold out air and leave for a further hour.
Preheat oven to 250°C and heat two baking trays. Divide the dough into four equal pieces. Knead, flatten and stretch into ovals. Leave to rest.
Remove the trays, oil and put back in the oven for five minutes. Carefully place two of the ovals on each tray, wash with the egg and sprinkle with seeds.
Bake one tray at a time on a low rack for 10 minutes.