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.
|1 tsp||Yeast granules (Main)|
|150 ml||Tepid water|
|¼ cup||Olive oil|
|1 ½ cups||Plain flour|
For the topping
|400 g||Lamb mince (Main)|
|1 tsp||Sumac powder (Main)|
|½ cup||Chopped mint|
|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|
- 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