Turkish garlic-herb laminated flatbread
Units
Temperature
Servings
Ingredients
Dough
- 325 g plain flour rounded
- 5 g baking powder rounded
- 3 g fine salt rounded
- 150 ml boiling water rounded
- 1 egg, large rounded
- 2 g pul biber, Turkish red pepper flakes rounded
- 28 g flat-leaf parsley, finely chopped rounded
- 15 ml olive oil, for the dough rounded
- 15 ml olive oil, for coating the resting dough balls rounded
- 30 ml olive oil, for frying rounded
Garlic layer
- 45 ml olive oil rounded
- 20 g plain flour rounded
- 2 g black pepper rounded
- 4 g garlic powder rounded
Method
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.