Griddled Flatbreads
Griddled Flatbreads is a classic Turkish side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Strong Wholemeal Flour, Strong white bread flour and Yeast, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic Turkish cooking, be sure to also explore our recipe for Cacik.
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Ingredients
- Strong Wholemeal Flour250g
- Strong white bread flour250g
- Yeast15g
- Sugar1 tsp
- Olive Oil2 tablespoons
Step-by-Step Instructions
12 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Tip the flours into a food processor.
Add the yeast, sugar and 1tsp salt, then mix well.
Pour in 350ml warm water and the oil, then process to a soft dough.
Mix for 1 min, then leave until doubled in size, about 1 hour.
Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface.
Cut the dough in half and roll out one half to a rectangle about 20 x 40cm.
Trim the edges using a large sharp knife, then cut into eight 10cm squares.
Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer.
Repeat with the other half of the dough.
Leave in a warm place for about 30 mins until the dough is just starting to rise.
Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side.
Tip into a basket and serve with the dips.
šØāš³ Chef's Culinary Notes
Cultural Heritage
Griddled Flatbreads carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38Ā°Cā42Ā°C / 100Ā°Fā108Ā°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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