Turkish cuisine · Dough, Pasta & Rice

Tandır Flatbread

Large, bubbly flatbread made from a simple yeast dough, baked on a hot stone into airy blisters.

Ingredients · for 6 servings

• 600 g flour
• 1 packet yeast
• 400 ml water
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tsp salt
• 2 tbsp yogurt
• 1 tsp sesame seeds

Instructions

1. Dissolve the yeast and sugar in 400 ml lukewarm water and let stand for 10 min. until a fine foamy crown forms.
2. Mix the flour and salt in a large bowl, add the yeast water and olive oil, and knead vigorously for 8–10 min. into a soft, slightly sticky dough that comes away from the bowl's edge.
3. Cover and let rise in a warm place for 60 min. until visibly doubled in volume.
4. Preheat the oven with a baking sheet or baking stone to 250 °C; divide the dough on a floured surface into two pieces and press each into an oval flatbread about 1.5 cm high.
5. Press deep dimples into the dough with your fingertips, brush with yogurt, sprinkle with sesame seeds and let rest for 15 min.
6. Bake one after another on the hot sheet for 10–12 min. each until the bread puffs into large bubbles and turns golden brown; let cool on a rack and tear warm rather than slice.