We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Line 1 large or 2 smaller jelly-roll pans with parchment paper.
Whisk the water and yeast together in the bowl of an electric mixer. Wait 30 seconds and whisk in the sugar. Use a rubber spatula to stir the flour into the liquid.
Attach the dough hook and beat for 2 minutes on lowest speed. Stop the mixer and let the dough rest for 10 minutes. Start the mixer again on medium speed and sprinkle in the salt. Mix until the dough is smoother and elastic, about 2 minutes longer. Cover the bowl with oiled or sprayed plastic wrap and let the dough ferment until it doubles in bulk, about 1 hour.
Set racks in the upper and lower thirds of the oven and preheat to 450 degrees. Scrape the dough onto a floured work surface and divide it into 6 pieces, each about 50 grams. To round each piece of dough, move 1 to a flour-free place in front of you. Cup your right hand over the piece of dough so that the top of your palm just beyond your fingers is touching the dough. Press the piece of dough and move your hand in a circular motion at the same time. If you’re pressing hard enough you’ll be able to feel the dough turning into a sphere. Repeat with the remaining pieces of dough.
When you’re ready to bake, make the egg wash by combining the ingredients and lightly brush the top of each piece of dough. One at a time, form the breads by pressing down on the rounds of dough with the joined fingertips of each hand meeting in the middle making a line across the dough. Mark 4 lines equidistant from each other on the dough, then turn the flatbread 90 degrees and repeat, making a grid pattern on the dough. Place on 1 large or 2 smaller jelly-roll pans lined with parchment paper and repeat with the remaining pieces of dough.
After all the flatbreads have been formed, pick one up by the edge and let it stretch a little downward, moving along the outside edge of each. Return to the pan after the stretching and repeat with the remaining flatbreads. Spray with water and place in the oven. Wait 2 minutes, then spray again.
Lower the temperature to 425 degrees and bake the flatbreads until golden, a total of about 15 minutes. Halfway through, move the bottom pan to the top rack and vice versa, turning the pans back to front. Cool the flatbreads on a rack and serve them soon after baking. At Hazar they always reheat the breads in a hot oven for a couple of minutes before serving.
Unleavened Turkish Flatbreads
Our favorite gluten-free unleavened bread recipe is this Yufka, a Turkish-style flatbread. This gluten-free version is rolled thin and cooked on the stovetop. No yeast or baking required!
Perfect for wraps or dessert crepes. Or just slather with butter and honey and call it a day! It is similar to a homemade soft chapati or roti. And sure to be a crowd-pleaser.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
This post may include affiliate links. Please read my disclosure policy.
First off I want to give a shout out to My Cooking Journey, another food blog that has a bunch of flatbread recipes from different regions. This is where I discovered the stovetop cooking method for flatbreads and learned about Yufka to start with.
This recipe might seem like it has a lot of steps. But in reality, it is very easy. We broke it down into easy to follow steps and the hands-on time is minimal thanks to the limited number of ingredients (and no yeast!).
- 8 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water
- 1 cup all-purpose flour
- 7 cups all-purpose flour
- 2 cups lukewarm water
- 2 tablespoons lukewarm water
- 6 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon butter, or as needed
Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
Divide 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.
Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
Based on a traditional recipe
The recipe is based on an authentic one from Gaziantep, a region in south-eastern Turkey known for its pides (and indeed food in general). The book A Taste of Sun and Fire, a collection of local recipes from five well-known local home cooks, is a wonderful collection of recipes, and among them, of course, is pide.
I’ve made a few small adjustments to the original, but the result is much the same and equally delicious: Airy and soft, yet still slightly chewy. With lots of flavour, without running the risk of overpowering other offerings.
Perfect for serving alongside your mezes, or as a snack before the main meal.
Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat.
To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in.
Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges.
While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.
Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.
For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.
Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves.
This simple rendition of the renowned Turkish lahmacun uses flour tortillas in place of the traditional yufka dough for a satisfying combination of textures. The exotic spices and savory topping pair wonderfully with the ripe fruit of our Clayhouse Malbec.
4 oz (½ large) onion
½ cup loosely packed flat-leaf parsley (stems removed)
2 Tbsp roasted red bell pepper, chopped
2 cloves garlic, crushed or chopped
¼ cup extra-virgin olive oil
3 Tbsp tomato paste
1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
½ tsp ground allspice
½-¾ tsp red pepper flakes, to taste
½ tsp ground black pepper
¼ tsp smoked paprika
8 oz ground beef or lamb
4 flour tortillas (8" size)
2 Roma tomatoes, sliced
1 Persian cucumber, sliced
½ cup flat-leaf parsley leaves
Put the onion, parsley, roasted bell pepper and garlic in a small food processor and process until finely chopped. Add the tomato paste and olive oil and process again, then add the spices with the motor running. Pour the spiced paste into a large bowl and use your hands to mix thoroughly with the meat. Cover and refrigerate at least 1 hour.
Preheat the broiler to high and position a rack 5 inches from the heating element. Toast each tortilla under the broiler for 1 minute on one side, and 2 minutes on the other. Place the toasted tortillas on your workspace with the two-minute side down. Use a spatula or butter knife to spread a thin layer of the topping all over the other side, leaving only a narrow border around the edges. Broil the flatbreads two at a time on a large baking sheet for about 6 minutes, or until the crust edges are brown and the topping is cooked through and sizzling.
To serve, sprinkle the flatbreads with sea salt and top with fresh parsley, sliced tomatoes and cucumber. Fold the warm flatbread around the fresh topping like a pita, and enjoy.
For Meaty Flatbread Dough:
Meaty Flatbread Stuffing:
- 250 g ground beef
- 3 to matoes
- 3 onions
- 3-4 green peppers
- Liquid oil
- Salt pepper, red pepper
Turkish Meaty Flatbread Tips & Tricks
– Pide dough must be well rested and leavened.
– You should open the pide dough very thinly.
– Unlike other pitas, the edges are left unfolded before cooking.
– To make the meaty flatbread soft, you can cover them with a thin and clean cloth.
FREQUENTLY ASKED QUESTIONS:
Q: What is Turkish Meaty Flatbread?
A: Turkish Meaty Flatbread is a very delicious flatbread made with a fantastic meat filling. It’s a very different kind of a Turkish Pide.
Q: How to make Turkish Meaty Flatbread?
A: When you follow the recipe and tips carefully, you will find out that it is very easy to make this dish.
What do you think about that? Have you tried the Turkish Meaty Flatbread recipe yet? Please comment and share your experience. Or are you craving for another Turkish food that you want its recipe from me? You can always contact me here.
Don’t forget to follow us on Pinterest, Instagram, and YouTube to be notified of the recipes as they are published.
Ways to eat Turkish Flatbread
Pockets to fill with meat and veggies
Just cut the bread into 4 triangles and then cut lengthways but not all the way through. We love filling the flatbread with veggies (like lettuce, tomatoes, cucumbers, red cabbage, and so much more), meat and Tzatziki sauce. In my warp recipe, I explain exactly how to make the best tzatziki sauce. By the way, this sauce goes very well with boiled whole potatoes as a side for BBQing.
This bread is so delicious to eat as a sandwich with all kinds of topping you love on a sandwich.
Flatbread for dinner instead of dinner rolls
Try warm freshly baked Turkish flatbread as a side dish for your next dinner.
Snack and charcuterie board
Flatbread is perfect for a snack and to add to a charcuterie board with cheese, grapes, dips, and olives. Make your charcuterie board with everything your heart desires.
Turkish Flatbread Recipe- Pide
After a few attempts and talking to some of our Turkish friends and neighbors, I found out that some use yogurt in the dough and some only water. I have tried using both, and they both taste delicious but the closest flavor to the Turkish restaurant kind that we tried matches with the dough made with water. The pide bread made with water is chewy on the outside and soft and fluffy on the inside, but the recipe with yogurt yields a soft and fluffy bread minus the chewy texture. We prefer the former.
If you prefer the latter, From 1 1/2 cups of water, replace 1 cup of water with yogurt. Add the remaining 1/2 cup of water plus the yogurt to form the dough. Vegans can use unsweetened non-dairy yogurt.
Instead of egg wash, Vegans can brush some olive oil or vegan milk on top.
This recipe makes 8 small/ 4 medium/ 2 large Pide bread. I prefer making individual size bakes, so I baked 8 small Flatbread.
These are wonderful with some cheese, olives, or dipped in yogurt. This delightful flatbread is also excellent for tea or on a charcuterie board when entertaining.
1 Egg yolk & 1 teaspoon of milk for brushing on top
Nigella seed or sesame seed for sprinkling on top
How to make Turkish Flatbread from scratch:
In a large bowl, add flour, salt, sugar, and yeast and mix well. Next, add olive oil and gradually add the water to form a slightly sticky dough. Depending on the flour that you are using, you might need more or less liquid.
Next, turn the dough onto a lightly floured surface and knead the dough for 10 minutes.
Put the Flatbread dough into an oiled bowl and cover the bowl with cling wrap and leave it to proof somewhere warm for 1 hour or till it’s doubled in size.
How to shape the Flatbread:
After the first rise, punch the dough down, Divide the dough into half. Next, roll each half into a log and divide each into 4 equal size pieces to make 8 small pide bread. Shape each piece of dough into a ball and place all back in the bowl. Cover and let the dough balls rest for 10 minutes.
Roll each dough ball into 4-5 inches in diameter to make small ones. Place them on a lined and greased sheet pans, cover and let it rest for 30 minutes. Meanwhile, preheat the oven to 190° C / 374°F.
First, leave 3/4 inch space as the border. Next, dip your fingertips in olive oil, make deep indentations on the rolled circles, as shown in the picture. Following that, create a crisscross pattern. (Since these are small Flatbreads, I used my index finger.)
Brush the top with egg wash and sprinkle some nigella seeds or sesame seed. Bake for 15 – 18 minutes or until slightly golden.
You are never going to believe how easy it is to make this Turkish Flatbread!
The two main ingredients in this Turkish Flatbread are all-purpose flour and full-fat Greek yogurt – mix the two together and your flatbread dough is ready. (I told you it was simple!) You could stop there – but we decided to add some lemon juice, kosher salt, and some chopped fresh oregano for additional flavor. You can add any fresh herbs to the dough that you’d like.
No rising, proofing or resting is necessary – simply roll the dough into a log and slice into twelve equal pieces.
Then – roll each piece out flat and dry-cook on both sides in a non-stick skillet or griddle (use just a touch of non-stick cooking spray if needed) until golden brown. This Turkish Flatbread will bubble up a bit as it cooks, but that is totally expected – the bubbles will deflate once the flatbread cool.
Turkish Flatbread is traditionally served with hummus and tabbouleh – but Jack and I used them to make sandwich wraps! The herbs and lemon we added gave the sandwiches a delicious boost of extra flavor.
This Turkish Flatbread is loosely adapted from a recipe found in the cookbook, The Free Range Cook: Simple Pleasures. In the original version, Annabel Langbein brushes her finished flatbread with extra virgin olive oil that she flavored with herbs, chili flakes, and salt, plus a sprinkle of sesame seeds.