Friday, July 24, 2009

Turkish bread

For some reason I've been on a real flatbread kick lately, so when I found this super-easy recipe, I had to try it.

Turkish bread

2 Cups flour
1 Tablespoon baking powder
1 Teaspoon salt
3/4 Cup plain yogurt

Stir all the ingredients together, then knead until an elastic dough is formed. Place in a bowl, cover, and allow to rest for 30 minutes.

Divide into 8 rounds and let rest briefly. On a floured surface, roll out to 1/8" thickness and dry fry in a cast iron skillet or cook on a grill, allowing both sides to develop some dark brown spots.

NOTES: If the dough is too sticky, add a little flour. If it is too dry, add a little more yogurt.

Results: Excellent! The bread actually keeps well, stored in plastic, for a couple of days. It's not quite as pliable the second day, but I think a little experimenting on reheating methods would fix that.


Spork In the Eye said...

yummy plain with butter... or as a turkish taco

Sherry said...

Hmmm...sounds good. Do you think this would go well with hummus?

Kari said...

I think so, Sherry. I think it would make good gyro-type sandwiches, too.