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This worked really well! I made half the dough and the bread got delightfully light and fluffy. Add some nigella and sesame on top for even better taste! Definitely don't roll it out though, use your fingers and try to be as gentle with the dough as possible. I would also suggest using less water and only adding it very carefully - if the dough just sticks together it's right. When making it in the food processor and adding water very gently, a nice, non-sticky dough clump formed almost immediately which then rose beautifully in 1,15 hours.
This was the first bread I ever tried to make. I used it to make turkisH cheese pide, called peynirli pide, and it came out brilliantly.
I made a half batch of this lovely bread. I found it to be sticky as noted in recipe and kneaded it with lots of extra flour to get the desired results. It wasn't quick, but neither was it difficult. My end result was 4 large flatbreads that were crispy on the outside and soft and light on the inside I did really enjoy the flavor. The next day the bread reminded me of crackers until I reheated it in the microwave briefly. It softened beautifully. Thank you for sharing this recipe which I paired with Yumurta Piyazi - Gaziantep/ Turkish-Style Egg Salad for a lovely breakfast. Made for NA/ME
I made this in my bread maker - just added up all the ingredients and put them in on dough setting. I had to use quite a lot of flour when it came out, so I could handle it. I then shaped the flatbreads & sprinkled various toppings on each: sea salt, sesame seeds, oregano, caraway seeds. All of them were delicious, eaten still hot, with a bit of butter, or when cold, with a dip. I'll be making this one again, definitely.
Dough rose beautifully, did however remain sticky, and I pressed in down. Was crispy on outside, and very light bread. I was expecting a little chewier inside.
I didn't find this hard to make at all. I make bread reguarly and this was *much* easier :) i guess it takes a bit of improvisation tho - step 2 and 3 was a HUH? 2x flour but no measurements...! so i put the 1/2 cup of flour in first and then added the 3 and 1/2 cups in step 3&4. Mix with a fork first and then get in there with your hands. Take it out of the bowl and knead it for a bit... then get a clean bowl and smear the inside of it with a little olive oil. When you transfer your kneaded dough to this bowl (to rise) it keeps moist (also adds flavour). Rolling it out was fine - just use a little flour on the pin and surface you're rolling on. I actually used this recipe to make a pizza base and added grated zuchinni before proving (nicer than the crispy standard pizza dough). Very good.
This bread recipe takes quite a while and I'm not convinced that it is worth it for what is a flat bread. The dough is very sticky and even though I managed to get it the right consistency ie not sticky as in step 8, I found that rolling it out was a painful process and I was much better off just pressing it out into a round with my fingers. The taste is very good.