Turkish Flatbread

Turkish Flatbread

Servings 8 ish


The Dough
The Filling
  • 200 g Mixed Leaves Anything you love from your garden or market, i have used sweet potato leafs, turnip greens, chard, spinach, beet leaves, sorrel. To give it a pop i would recommend arugula, dandelion or a little mustard greens
  • 50 g Green Onions
  • .5 tsp Ground Allspice
  • 1 TB Coriander Seeds Toasted
  • 1 whole Lemon
  • 200 g Blue Heron Farms Fresh Feta This is unbrined fresh goat feta, if you are unlucky enough not to get your hands on this beautiful thing try to find a soft cheese that loves to get sexy and melty
  • 50 g Butter Unsalted


The Dough
  1. In a metal bowl mix the warm water with the yeast, then add the olive oil.
  2. In another large mixing bowl mix the flour and salt.
  3. Make a well in the center of the flour, then add a little of the water mix a little at a time, squishing the lumps out and mixing with your hands as you go.
  4. When the mixture rolls into a ball and comes away from the sides of the bowl * add more water obviously if too dry, more flour if too wet.
  5. Place on floured surface and knead for 5 minutes.
  6. Wipe the mixing bowl clean and then spray with pan spray, place the dough inside and cover with plastic wrap also sprayed on the underside.
  7. Proof for an hour or so or until doubled in size.
The Filling
  1. When the bread has risen, place on floured surface and cut into eighths.
  2. Roll each out with flouring as you go if still sticky and turning it as you go until you get a nice roundish shape.
  3. Keep rolling out until it’s as thin as you think you can get it without rupturing it, hopefully around 8-9 inches in diameter. It will fight you, it will keep running away but keep stretching it out, because of this we would recommend doing it one by one and cooking in batches of two.
  4. Wash leafs and onions and dry partially, chop roughly.
  5. On half of the circle of dough place a generous handful of the leaf mix and crumble some cheese on top, a wee squeeze of lemon, some coriander seeds and a sprinkling of allspice and salt and pepper.
  6. Fold over the side which has no filling to create a semi circle. Pinch together with your fingertips and trim off excess dough.
  7. Heat a large frying pan on a medium heat, add a little butter, when foaming place the two flatbreads in the pan
  8. In a minute or so lift up a corner and have a peak, if golden brown turn over, adding a little bit more butter if needed.
  9. When the second side is done take out the flatbread with a spatula and cut it into triangles.
  10. Eat immediately with some good friends and some good wine.

Recipe Notes

Turkish Flat Bread

The word “Dandelion” comes from French “dent-de-lion” meaning "lion's tooth". If you look at a piece you will see it does really look like teeth.

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