Greek Yogurt Turkish Flatbread Food

GREEK YOGURT TURKISH FLATBREAD

Steps:

• 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.
• Whisk in the Greek yogurt olive oil and salt.
• 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.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
• Preheat a medium saucepan 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.
• 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.
• 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.
• 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.

TURKISH FLATBREAD (YUFKA)

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)

BAZLAMA - TURKISH FLAT BREAD

Steps:

• Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!

TURKISH FLATBREAD (PIDE)

Steps:

• Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
• Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
• To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
• Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
• Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes.
• The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
• You should have a damp and very springy dough that offers no resistance to kneading.
• Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
• (You can refrigerate the dough at this point until you're ready to use it.) Put the dough on a lightly floured surface and roll into a log.
• Cut into 8 equal pieces, and roll each one into a tight ball.
• Place the balls on a floured surface, and let rest 30 minutes under a towel.
• Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
• Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
• Brush the top with olive oil.
• Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
• As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
• Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
• Serve the pide hot.
• They also can be reheated wrapped in foil.

GREEK FLATBREAD

Steps:

• Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
• Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
• Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
• This should take about an hour.
• Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
• Leave to rise for 10 minutes.
• Preheat the oven to 240 C or 475 F.
• Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
• Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
• Spray the dough with water and bake for two minutes.
• Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
• You want them firm but not hard or brown.
• Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
• Great with kebabs!
• If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.