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
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.