|Prep time||20 minutes plus rising time|
|Cooking time||10 minutes|
This is a Turkish bread that's great for making things like a yogurtlu kebab – or just as a general BBQ side.
- 2 large baking trays
- Baking paper
- 500g plain flour
- 7g dried yeast
- 1 tsp salt
- 1 tsp sugar
- 375ml warm water (40 ℃)
- 2 tsp sesame seeds
- 1 tsp nigella seeds
- 1 egg yolk
- 1 tbsp olive oil
- Combine the flour, yeast, sugar and salt in a bowl, then add the water. Stir until it comes together into a wet dough.
- Turn out the dough on on to a floured surface. Knead for about 15 minutes, until smooth.
- Place the dough in a clean, oiled bowl. Cover with a damp towel, then set aside in a warm place for 60–90 minutes until roughly doubled in size.
- Turn the dough out onto a floured surface and cut in half. Flatten each half out slightly, then place onto two separate pieces of floured baking paper – each large enough to cover the baking trays. Cover with a damp towel and leave for about 15 minutes.
- Preheat oven to about 230℃, then stretch each piece of dough out until it's roughly the size of the baking sheet. Take care to leave a little bit of volume around the edges – this will help it to form a nice light texture in the oven. Leave on the baking paper, cover with the damp towel again and set aside for 15 minutes.
- Combine the egg yolk and oil in a small bowl, then brush all over both flatbreads. Use your fingers to make some small indentations all over each of them – then combine the nigella and sesame seeds and sprinkle evenly on top.
- Place each flatbread on a baking tray and into the oven. Cook for about 8–10 minutes, until cooked and golden brown. Remove to a wire rack and allow to cook for a few minutes, before slicing into rough rectangles.