Turkish cuisine · Dough, Pasta & Rice

Katıklı Ekmek (Walnut Flatbread)

Thinly rolled dough with a paste of walnuts, pepper paste and spices, baked in a pan.

Ingredients · for 4 servings

• 400 g flour
• 220 ml lukewarm water
• 1 tsp salt
• 1/2 packet yeast
• 150 g walnuts
• 3 tbsp pepper paste
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp pul biber (Aleppo pepper)
• 3 tbsp olive oil
• 1 onion

Instructions

1. Dissolve the yeast in the lukewarm water, knead with flour and salt into a smooth dough and let rest covered for 40 min.
2. Finely grind the walnuts in a mortar or blender until slightly oily; grate the onion very finely and squeeze out the juice by hand.
3. Stir the walnuts, onion, pepper paste, tomato paste, cumin, pul biber, salt and 2 tbsp of the olive oil into a spreadable, dark red paste – loosen with 1 tbsp water if needed.
4. Divide the dough into four balls and roll each out on a little flour into a very thin flatbread about 28 cm in diameter.
5. Spread the paste in a very thin layer all the way to the edge and bake the flatbread in a dry, hot cast-iron pan over medium heat 2–3 min. per side until dark bubbles and browned spots form.
6. Drizzle with the remaining olive oil, cut into wedges and serve warm with tea.