Dienstag, 13. Juli 2021

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!

18 Kommentare:

  1. Thanks for sharing the recipe, looks good! Happy T Day, Valerie

  2. your recipe sounds delicious-Happy T wishes

  3. Peppermint tea sounds good. I think I'll put some garden mint in my teacup the way my French friend used to do.

    best... mae at maefood.blogspot.com

  4. Your flat bread looks delicious but I’m hopeless using yeast of any kind!
    Happy T Day

  5. Happy Time for Tea 8th Anniversary! It looks like I'm sending you an ATC! That flat bread looks lovely. Hubby took over the cooking quite a few years ago, but I think I can manage that! It really looks lovely. I have had a hunt for your email. Most comments comes via 'no reply blogger' so no help there. Here's mind, dragonsmoore at goolemail dot com and then I'll have your email and can send you a message for your addy! Have a great crafty week!

  6. That you for the recipe. And thank you for translating too. I have printed your post so I can give it a try. Hope you are having a great T. HUgs-Erika

  7. My peppermint mint sprig I got this year didn't make it, but my orange and pineapple mint come back every year. I may have some today. I think Sharon had some after I gave her some last week. I LOVE the color of that tag, though. That is MY color blue for my kitchen. thanks for the recipe, even though I'm not a baker. Thanks for sharing your flatbread recipe and tea with us for T this anniversary Tuesday, dear.

  8. Thanks for sharing the recipe for this yummy looking flat bread. Happy T day!

  9. The bread sounds delicious, and I like peppermint tea but don't drink it often. Happy T Anniversary :)

  10. Wow, the flatbreads look so yummy 😀. Thanks for sharing the recipe and wishing you very Happy anniversary T Day! Hugs, Jo x

  11. Thank you thank you thank you for the recipe. I am going to make this on the weekend. Have a great day today.

  12. Your bread looks wonderful. Nice of you to share the recipe. :) Happy T Day!

  13. Thanks for the recipe - I want to try it. Love the peppermint tea tag - so fun. I am with you on the overwhelmningness of life comment - hoping things mellow out for us both. Hugz and happy T-day a bit late!

  14. Thank you so much for the recipe. I'd love to make this.
    I had to look up the German flour types and 405 is the softest. It is cake flour. Is there a special reason why you use this soft flour? Is it what you have in your cupboard? Can I use hard bread flour (type 850)? Or all purpose flour (Type 550).
    Anyway, I have found some soft cake flour, so I can make it like you did. I'll let you know how it turned out.
    Thanks again,

    1. Hi Lisca, the 405 flour is the one that was written in the recipe. The 550 should be perfectly fine, Sometimes our mill, where I buy my flour, doesn't have the 405, then I buy 550. 850 might be ok, too, but you might need a bit more water. Enjoy, if you bake it!

  15. Thank you for sharing the recipe. I love baking bread

  16. Thanks you for the recipe! It looks delicious.