Print Page | Close Window

Turkish flatbread

Printed From: The BaitShop
Category: The Library
Forum Name: Recipes, Cooking, Game Processing and Food in General
Forum Description: From the lake, the field, the garden or the campfire! Family and ethnic recipes also encouraged!
URL: http://www.baitshopboyz.com/forum_posts.asp?TID=26484
Printed Date: 29 January 2020 at 05:14
Software Version: Web Wiz Forums 11.10 - http://www.webwizforums.com


Topic: Turkish flatbread
Posted By: d4570
Subject: Turkish flatbread
Date Posted: 07 August 2019 at 21:09

 

Turkish flatbread ???

I do Naan, Greek and American, flat bread as well as Peta bread
Love them all.
 There is only slight differences .
Going to try Turkish flatbread tomorrow with some BBQed pork ribs.
Let you know how it went.Wink


Ingredients

 

1 cups warm water 105-110˚F
2 teaspoons active dried yeast 1 packet
1 tablespoon sugar
cup cream cheese.
2 tablespoon extra virgin olive oil
1 tablespoon kosher salt
3 cups all-purpose flour
cup finely chopped flat leaf parsley


1.Combine the yeast, sugar, and water into a medium-large bowl and stir well.
 Allow to sit in a warm place for 5-10 minutes to activate the yeast.
The mixture will be foamy and bubbly when activated.
2.Whisk in the cream cheese olive oil and salt.
3.Add flour and parsley and stir with a wooden spoon or sturdy spatula
and until the dough comes together.
Turn dough out onto a well-floured counter and turn to coat.
Knead for 3-4 minutes or until dough is no longer sticky and springs back when
 lightly pressed.
Sprinkle more flour onto the counter if the dough is sticky during kneading.
4.Divide dough into 10 equal pieces, sprinkle lightly with flour,
 then cover with a clean kitchen towel. Allow to rest for 15 minutes.
5.Preheat a medium saute pan to a medium-low heat. While pan is heating,
 roll one of the dough portions into an approximately 7-inch circle.
 Brush the top surface lightly with extra virgin olive oil.
 When the pan is hot, pick up the first circle with your hand and place in pan,
oiled side down. Lightly brush the top surface with oil.
Allow to the flatbread to cook for about 1 to 1 1/2 minutes,
until top surface is covered with bubbles and underside is golden
around the edges and in spots.
6.Flip to opposite side and cook for another 60-90 seconds until a few small golden
spots appear.
 Don't overcook on the second side.
Repeat rolling, oiling and cooking with remaining portions of dough.
7.Sprinkle flatbreads with a bit more chopped parsley when finished,
if desired.
Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
8.When cool, store in a ziplock bag.
Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in
paper toweling and heat in the microwave on low power until warm.



-------------
Remember: Four boxes keep us free ,the soap box, the ballot box, the jury box, AND the cartridge box



Replies:
Posted By: d4570
Date Posted: 08 August 2019 at 19:14
 
 
It makes a dozen servings .
Which every one eat 2.
Very good, soft and nice and chewy.


-------------
Remember: Four boxes keep us free ,the soap box, the ballot box, the jury box, AND the cartridge box


Posted By: BEAR
Date Posted: 09 August 2019 at 07:01
Is it the parsley that makes it turkish?


Posted By: d4570
Date Posted: 09 August 2019 at 07:07
?????????????????
About the only difference is you DON'T use yogurt.
Instead you use cream cheese and the parsley ...
There all good  


-------------
Remember: Four boxes keep us free ,the soap box, the ballot box, the jury box, AND the cartridge box



Print Page | Close Window

Forum Software by Web Wiz Forums® version 11.10 - http://www.webwizforums.com
Copyright ©2001-2017 Web Wiz Ltd. - https://www.webwiz.net