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Monday, May 25, 2020

Turkish Flatbread

The only thing to say about this recipe is that it is the main reason I recently bought an overpriced block of yeast from a specialty store online. 

After reading about conserving yeast here, I tried halving the yeast and the dough still doubled in an hour. That might be a high altitude issue, but next time I'm going to reduce the yeast even more and see what happens. Can't burn through that overpriced brick too fast! 

Note that this stack is a portion of a doubled recipe


Turkish Flatbread

Yields 6 flatbreads

250 g all purpose flour
250 g white whole wheat flour (or just another 250 g or all purpose, if you prefer)
5 fl. oz. warm milk
5 fl. oz. warm water
1 teas salt
2 T dry yeast
3 T olive oil, plus more for brushing on 

In a mixer bowl  fitted with a dough hook, mix together the flour, salt, and yeast for 10 seconds or so, until combined. Then add the warm milk and water and process just until the liquids are incorporated. Add the olive oil and run the mixer for 5 minutes or so. 

Form the dough into a ball, and place in a large bowl. Spread a light layer of vegetable oil over the top of the dough, and cover with plastic wrap. Set aside for 1 hour or until doubled in size. 

Place a cast iron pan over medium heat. Cut the dough into 6 pieces and roll each piece into a ball. Roll out each dough ball with a rolling pin, then cook for 2-3 minutes on each side. Brush each hot flatbread with more olive oil, and enjoy.