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Being home these last few weeks has inspired us to tackle some of the recipes we’ve been wanting to try but haven’t had the time to. My favorite so far has been these Turkish flatbreads, a recipe my husband JD came across and immediately added to the list. I for one am a huge fan of any kind of bread and JD has been bummed since our favorite Indian restaurant closed (they had the best garlic naan!) so he was extra excited to try this recipe. This bread is puffy and delicious and cooks up in minutes. We made this to have with lunch the other day which was chicken, rice, and one of our favorite simmer sauces from Trader Joe’s. We have also been dipping it in olive oil and crushed red pepper as pictured below. Mini pizzas are up next!
Turkish Flatbread
A quick and easy to make flatbread
Servings: 6 Flatbreads
Ingredients
- 2.5 Cups Flour
- 5 Ounces Milk Room temp
- 5 Ounces Water
- 1 TSP Salt
- 2 TBSP Dry Yeast
- 3 TBSP Olive Oil
- Crushed Red Pepper
Instructions
- Add flour to a large mixing bowl and combine salt and yeast.
- Once combined add room temperature water and milk and knead until all of the liquid is absorbed.
- Add olive oil and continue kneading until dough is smooth (about 10 minutes).
- Form dough into a ball, place in bowl, cover with plastic wrap and let rise for 1 hour or until the dough doubles in size.
- Once the dough has risen divide it into 6 parts and form each into a ball.
- Preheat a pan to medium high heat.
- Using a rolling pin, carefully roll out each ball. Place onto preheated pan and cook for 5 to 6 minutes, cooking 2 to 3 minutes on each side.
- Brush the flatbreads with olive oil and top as desired.
I’m so curious to hear what your favorite recipe you’ve made has been during quarantine. Let me know in the comments below and if you decide to try this recipe, please share what you think of it!
