Name: Turkish garlic-herb laminated flatbread
Prep time: 35 min
Cook time: 40 min
Total time: 120 min
Yield: 8 servings
Ingredients: 325 g plain flour; 5 g baking powder; 3 g fine salt; 150 ml boiling water; 1 piece egg; 2 g pul biber; 28 g flat-leaf parsley; 15 ml olive oil; 15 ml olive oil; 30 ml olive oil; 45 ml olive oil; 20 g plain flour; 2 g black pepper; 4 g garlic powder

Method

Mix the flour, baking powder, and salt. Stir in the boiling water and work it to a shaggy dough, then let it cool for 5 minutes so it will not scramble the egg. Work in the egg, pul biber, parsley, and the 15 ml of olive oil for the dough, and knead until smooth.
Divide into eight balls, coat them with the oil for resting, cover, and rest 30 minutes.
Mix the garlic-layer ingredients into a loose paste. Roll each ball to a 15 cm round and brush with the paste.
Cut from the centre to the edge, roll the round into a cone, seal, and rest the cones for 15 minutes.
Flatten each cone and roll it to about 18 cm. Fry one at a time in a 28 cm skillet brushed with the oil for frying, over medium heat, 2 to 3 minutes a side, until crisp and golden outside with tender layers visible at the edge. Eight breads take about 40 minutes.

Notes

Boiling water makes the dough especially extensible.
Do not use fresh garlic in the laminating paste; it can scorch before the bread cooks.
These are particularly good beside soup or grilled meat.