Homemade Turkish Flatbread Better Than Store Bought
Ingredients
Dough
- 500 g all-purpose flour (Type 405)
- 1 cube fresh yeast (about 42 g)
- 1 tsp sugar
- 50 g soft butter
- 1 egg
- 2 tsp salt
- 250 ml lukewarm water
Topping
- 2 tbsp milk
- 1 pinch salt
- 2 tbsp sesame seeds
- 2 tsp black sesame seeds
Preparation
Put flour in a bowl and form a well in the center
Crumble yeast into a measuring cup with 250ml lukewarm water, add sugar, and stir briefly
Pour the yeast mixture into the well
Add butter, egg, and salt to the flour mixture
Knead with a mixer using dough hooks for at least 5 minutes
Continue kneading by hand until the dough is smooth and forms a ball
Cover the dough with a cloth and let rise for 40 minutes
Knead the dough briefly and divide into two equal pieces
Roll each piece into a 25cm diameter round
Place the rounds on a parchment-lined baking sheet
Cover and let rise for 10 minutes
Cut a checkerboard pattern into each flatbread with a knife
Cover and let rise for 60 minutes
Preheat oven to 200°C (180°C for convection oven)
Brush the flatbreads with milk
Sprinkle with salt, sesame seeds, and black sesame seeds
Bake for about 20 minutes until golden
Let cool completely before serving
Tips
This homemade flatbread is as airy as store-bought and tastes even better!
