It’s July, a time for enjoying al fresco dining and light meals replace heavy winter fare. Turkish food provides inspiration for a smorgasbord of dips and tasty nibbles such as saksusa, hummus and falafel.
This recipe for Turkish Flatbreads using 100% wholemeal spelt flour is the perfect accompaniment to your summer dining.
Ingredients
Yeast starter
~2 tsp dried active yeast
~200ml hand hot water
~1 tsp granulated sugar
Dough
~2 Tbs olive oil
~500g wholemeal spelt flour
~1 large tsp salt
~50ml warm water
Glaze and finishing
~1 egg yolk
~1 Tbs milk
~1 tsp poppy seeds
~1 tsp sesame seeds
~2 Tbs course cornflour or polenta
Method
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Mix the yeast starter in a large glass and leave in a warm place. It’s ready when it has about 1cm froth on top.
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When the yeast is ready, mix it with the dough ingredients in a large bowl then knead it on a board for 10 minutes or longer until it has a nice smooth springy texture.
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Replace the dough in the cleaned bowl and leave for an hour or so in a warm place until it has doubled in size.
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Preheat the oven to 240°C (475°F) or very hot. dough cooked in a very hot oven.
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Press the dough in the middle to squeeze out the air and cut it in two.
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Sprinkle some of the cornflour onto a board and knead each of the balls into a flattened circle. Sprinkle more cornflour on top and, with a rolling pin, roll them out to about 20cm diameter, turning and sprinkling if necessary. Place on two baking trays and leave to rise for 10 minutes.
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Mix the egg yolk and milk in a small bowl. Press your fingertips into the flatbreads in a few places then quickly brush with the glaze, sprinkle with sesame and poppy seeds and bake for about 10 minutes, until nicely browned. I like it burnt at the edges.
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Place on a wire rack to cool.
- Best eaten warm but they are ok to freeze too.
