Turkish Bread (Fladenbrot)
Traditional Turkish bread, also known as Fladenbrot in Germany, is a round or oval focaccia-like flatbread that's incredibly fluffy and easy to bake. The pillowy texture makes it a great wrapper for kebabs and sandwiches.
Servings: 1 large flatbred
Calories: 2349kcal
Ingredients
Flatbread Dough
- 4 cups all-purpose flour
- 1 1/2 cups water lukewarm
- 1 1/2 tsp active dried yeast
- 1 tsp sugar
- 1 1/2 tsp salt
- 3 tbsp olive oil extra virgin
Glaze & Topping
- 1 egg yolk
- 1 tbsp milk
- 1/2 tsp white sesame seeds
- 1 tsp black sesame or nigella seeds
Instructions
Activate yeast
- Add the yeast and sugar to the lukewarm water to activate the yeast. Mix well and set it aside.1 1/2 cups water, 1 1/2 tsp active dried yeast, 1 tsp sugar
Prepare flatbread dough
- In a large bowl, combine flour and salt.4 cups all-purpose flour, 1 1/2 tsp salt
- Add the activated yeast and olive oil, and thoroughly combine all ingredients until you have a smooth dough which will take 2-3 minutes.3 tbsp olive oil
- Cover the bowl with a damp tea towel and rest it at room temperature for 1 hour.
- Remove the dough from the bowl and add it to a baking tray lined with parchment paper. Form a round flat circle, with a diameter of about 30cm. Add a check pattern with a large knife or simply add your fingertips to add dimples to the dough. Cover it with a tea towel for another 20 minutes.
- In the meantime, preheat the oven to 200C/400F. Add a pizza stone if you have one.
- Combine the egg yolk with milk and mix it thoroughly. Brush the top of the flatbread generously with the glaze.1 egg yolk, 1 tbsp milk
- Sprinkle sesame and/or nigella seeds evenly onto the pide flatbread and bake it on the pizza stone or a baking tray for 25 minutes until golden brown. Best enjoyed while it's still warm!1/2 tsp white sesame seeds, 1 tsp black sesame or nigella seeds
Notes
Pizza stone: Traditionally this flatbread is baked on clay rocks, to create a crisp base. You can bake the Turkish bread on a pre-heated pizza stone in the oven or on a baking tray at a lower rack in your oven to create a similar result.
Nigella seeds: The taste of nigella seeds can hard to get or too strong in taste. You can easily substitute them with black sesame seeds for a similar look but a milder taste.
Mini Turkish breads: You can make 1 large or 4 smaller flatbreads with this recipe. Smaller ones are perfect for doner kebabs and sandwiches.
Storage: Store this flatbread in a plastic or bread bag at room temperature for up to 3 days. It lasts for up to a week in the fridge but it will need toasting at that point. Simply slice it in half and pop it onto a toaster or reheat it under the grill in the oven for a few minutes.
Nutrition
Calories: 2349kcal | Carbohydrates: 395g | Protein: 63g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Cholesterol: 196mg | Sodium: 3541mg | Potassium: 764mg | Fiber: 19g | Sugar: 6g | Vitamin A: 294IU | Vitamin C: 0.1mg | Calcium: 165mg | Iron: 25mg
