Turkish Flat Bread
This flat bread is more like a kulcha, but thick. Although it is made with All Purpose Flour - (APF or Maida), we used 50% and 50% Whole Wheat Flour (WWF or Atta), as we generally avoid maida (later we tried with 100% Atta too, and it came out more flavorful).
- 125 gms WWF
- 1/2 tbsp yeast
- 1 - 1.5 tbsp chilli flakes
- 2 tbsp finely chopped fresh green coriander leaves
- 125 gms APF
- 1.5 tbsp + 1/2 tsp olive oil
- 1/2 tsp salt
- 100 ml milk (use 75 ml if using only APF)
- 1 tbsp butter
- 100 ml water (use 75 ml if using only APF)
- Mix all dry ingredients. Warm milk and water together, and make a slightly sticky dough with the help of the milk and water mixture.
- Using half tbsp oil at a time, keep on kneading the dough for 8 - 10 mins, till full 1.5 tbsp oil is incorporated with the dough, and the dough becomes supple.
- Grease the top with remaining oil, cover with a cling film and keep aside for 1 - 1.5 hrs, or till dough raises to at least double (It actually increases to 3 times.
- Divide the dough into 5 equal portions.with very soft hands, form each portion likr a ball and taking one ball, roll it lightly to a 1/2 cm thick flat bread.
- Heat a tawa or skillet, cook the Flatbread on it like a chapati, slightly pressing it with a fork after turning upside down to puff it up.
- Once both sides are done, remove, place on a plate, brush with butter and spread some chilli flakes and coriander leaves. Serve hot with hummus, chickpeas, or potatoes (taste best with these)