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Turkish Yoghurt Flat Bread
With Turkish flatbread there is no rising / double rising time, so it can be made very quickly. It freezes perfectly. The fresh flatbread would be perfectly served with a spiced grilled lamb salad with yoghurt dressing. Just tear at it and use it to scoop a serve of the salad
Ingredients
1 packet dried yeast (7 gm)
1 tablespoon sugar
150ml - 300ml lukewarm water, add as needed
600 gm plain flour
1 tablespoon sea salt
1 tablespoon olive oil
200 grm Greek-style yoghurt
Grape seed oil for cooking
Method
Place the dried yeast, sugar and 50ml of the luke-warm water into a small bowl and lightly stir to dissolve
Place in a warm, draught free area for approximately 10-15 mins to activate yeast (it will froth and foam up).
Sift flour into a large bowl and make a well in the centre.
Add the salt, the activated yeast mixture, olive oil and Greek yoghurt to the flour and begin to combine.
Add the remaining luke-warm water as needed and knead the dough until it comes together without it being too sticky.
Turn out onto a floured surface and knead for 5-10 minutes or until the dough springs back when pressed.
Rest for 10-15 mins.
Preheat a small-medium frypan to a medium-hot heat.
Divide the dough into eight portions and roll out each portion to a thin disc.
Brush with olive and cook in the frypan until bubbles and is golden on one side.
Turn and cook the other side.
Place under a tea towel to retaining softness. Repeat with remaining portions.
Recipe by Alana Lowes
Makes 8
Preparation time 15 minutes
Cooking time 1 - 2 minutes each round
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