Turkish Flatbreads

A great side dish for so many meals! Perfect for scooping and soaking up all sorts of deliciousness.

Ingredients

500 g plain flour
1 tsp salt
2 tbsp yeast
150 ml warm milk
150 ml warm water
2 tbsp olive

Method

• Mix the dry ingredients together in a bowl.
  Make a well in the centre of the flour and pour in the warm milk & water.
• Mix until the milk and water are mostly incorporated.
• Add the oil and knead the dough in the bowl for a while until it has an even consistency.
• Cover with plastic or a damp kitchen towel and allow the dough to rest for 1 hour.
• Cut the dough into 6 or 8 pieces (depending on your cooking surface size) and roll each section into a ball. Sprinkle some flour on the surface before using a rolling pin to roll the dough balls out.

Pack 18 or so briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. You can use a variety of cooking utensils here; just bear in mind the difference between cooking on cast iron vs. stainless steel vs. aluminum. You will want a medium heat. I’ve used the aluminum griddle plate and the bottom of a flat bottom potjie pot with success.

Cook the breads evenly on both sides for a total of about 5 minutes. If it has all gone really well your breads will puff up like a pita bread towards the end but don’t worry if it doesn’t as they are still tasty.

As soon as they come off, I like to spread some butter (ok… lots of butter!) and sprinkle some salt, herbs and spices over the top. What we are eating it with will decide what herbs and spices I use.

I cover them with foil and a dish cloth to keep them warm as the others are cooking. When the whole stack is done you are ready to chow down!

Enjoy!

PotjieKing – Feeding Adventure Since 2008