Don’t be scared of using yeast, but do make sure it becomes frothy before adding it to the flour. Don’t hesitate to start again if this process goes wrong! I have topped these flatbreads with lamb and a delicious yoghurt tahini dressing, but the options are endless. A vegetable version using an array of chargrilled vegetables is also a delicious variation.
Ingredients
1 tsp | Yeast granules (Main) |
1 tsp | Sugar |
150 ml | Tepid water |
¼ cup | Olive oil |
1 ½ cups | Plain flour |
½ tsp | Salt |
For the topping
400 g | Lamb mince (Main) |
1 | Garlic clove |
1 tsp | Sumac powder (Main) |
½ cup | Chopped mint |
½ tsp | Salt |
2 Tbsp | Pesto |
2 cups | Rocket |
200 g | Halloumi, lightly fried (Main) |
½ cup | Pomegranate seeds (Main) |
For the dressing
½ cup | Greek yoghurt (Main) |
2 Tbsp | Pomegranate molasses (Main) |
1 Tbsp | Tahini (Main) |
2 Tbsp | Lemon juice |
Directions
- Combine the yeast and sugar in a bowl, then sprinkle over the tepid water. Stand in a warm place until frothy. Add the oil.
- Place the flour and salt in a large bowl and add the yeast mixture. Combine using a wooden spoon. On a lightly floured bench knead for a few minutes. Place into a clean, lightly oiled bowl. Cover and leave in a warm place to double in size.
- In a bowl combine the mince, garlic, sumac, mint and salt.
- For the dressing combine the yoghurt, pomegranate molasses, tahini and lemon juice in a small bowl.
- Preheat the oven to 200C.
- Divide the dough into four. Roll each into an oval shape approximately 23cm long.
- Spread with some pesto, dot over the mince in small clumps. Sprinkle with a little olive oil.
- Place into the oven for 15 minutes until golden and crispy.
- Remove and top with fresh rocket, halloumi and sprinkle over some pomegranate seeds.
- Serve with a drizzle of dressing.
More of Angela's Turkish recipes