Turkish Flat Bread Recipe (Pita Bread Variant)

Turkish Flat Bread (Pita Bread Variant)

Ingredients

• All-purpose flour 500 Grams
• Active Dry Yeast 2 tbsp
• Salt 1 tsp
• Oil 3 tbsp
• Milk 3/4 cup (Luke warm)
• Water 3/4 cup (Luke warm)
• Some extra water for kneading

Topping

• Sumac/fresh coriander chopped
• Butter

Preparation

1. Sift the all-purpose flour into a big bowl.
2. Add yeast and salt and mix.
3. Add oil, warm milk and warm water and mix to form a dough. Add more water if needed.
4. Knead for a few minutes to form and smooth dough. Dough should be firm and not too soft.
5. Shape the dough into a ball and apply oil all over.
6. Cover and allow to rise until the dough is double in size (about 1 hour)
7. Take out of the bowl, deflate and cut into 6 equal sizes. Shape into 6 doygh balls.
8. Put a pan on medium to low heat (not too low).
9. Roll the dough balls one by one into a flat sheet, a little thick than our traditional chapati).
10. Heat on both sides until cooked.
11. Take out in a plate and apple butter and sumac.
12. If you don’t have sumac you can add chili flakes, fresh coriander etc.
13. Enjoy while hot with my asli seekh kababs.

Print Recipe

Turkish Flat Bread (Pita Bread Variant)

Author: Naush

Ingredients

• All-purpose flour 500 Grams
• Active Dry Yeast 2 tbsp
• Salt 1 tsp
• Oil 3 tbsp
• Milk 3/4 cup Luke warm
• Water 3/4 cup Luke warm
• Some extra water for kneading

Topping

• Sumac/fresh coriander chopped
• Butter

Instructions

• Sift the all-purpose flour into a big bowl.
• Add yeast and salt and mix.
• Add oil, warm milk and warm water and mix to form a dough. Add more water if needed.
• Knead for a few minutes to form and smooth dough. Dough should be firm and not too soft.
• Shape the dough into a ball and apply oil all over.
• Cover and allow to rise until the dough is double in size (about 1 hour)
• Take out of the bowl, deflate and cut into 6 equal sizes. Shape into 6 doygh balls.
• Put a pan on medium to low heat (not too low).
• Roll the dough balls one by one into a flat sheet, a little thick than our traditional chapati).
• Heat on both sides until cooked.
• Take out in a plate and apple butter and sumac.
• If you don’t have sumac you can add chili flakes, fresh coriander etc.
• Enjoy while hot with my asli seekh kababs.