T stands for....Turkish Flatbread Recipe!

First: Happy 8th  T stands for.... Anniversary to you, Elizabeth and Bleubeard!

The tag of my peppermint tea bag says today: 

"Time for a cup of serenity". Yes, true! I should follow that advise and show more serenity, as life is a bit overwhelming lately.

Last week I shared a photo of Turkish flatbread with you for my T party post and some people asked for the recipe, so here it is. I translated it from German, so hopefully it's not complete nonsense. *LOL*

Ingredients for 2 Turkish flatbreads

500 grams wheat flour (type 405)

1 cube (42 grams) of yeast (dry yeast works fine, too)

1 teaspoon sugar

50 grams soft butter

1 egg

2 teaspoons salt

250 ml warm water

For the topping

2 tablespoons milk

a bit of salt

2 tablespoons of sesame

2 teaspoons of black sesame

Step 1: Put the flour into a bowl. Mix the yeast with warm water and sugar and pour in the middle of the flour.

Step 2: Add butter, egg and salt and knead for at least 5 min. Shape the dough into a ball, cover with a tea towel and let the dough rise for 40 min.

Step 3: Knead the dough once again (only for a short period), cut in half. Roll out both pieces flat and round (like you would do for pizza, approx. 25 cm in diameter) and put on a baking sheet lined with baking paper. Let the dough rise for another 10 min, then cut a checkerboard pattern into them (do not cut all the way through the bread). Let the dough rise for another 60 min.

Step 4: Preheat the oven at 200°C(upper/lower heat) or 180°C (fan). Brush the dough with milk and sprinkle with salt and sesame. Bake for 20 min and let it cool. The bread tastes best fresh. Put into a plastic box/bag for storage.

Let me know if you baked it or if there are any mistakes in the recipe translation. Enjoy!