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Turkish Flatbread

Sometimes there is no better way to celebrate life than to enjoy the scent of a freshly made bread. The aromas from this Turkish bread simply triggers the memories of comfort and security.  Truely original in its notion, this recipe taken from Big Book of Baking, this bread is an absolute treat for everyone.


750G/ 1lb 10 oz plain flour, plus extra for dusting,
1 ½  tsp salt,
1 tsp ground cumin,
½  tsp ground coriander,
1 tsp caster sugar,
7g easy blend dried yeast,
2 tbsp olive oil, plus extra for brushing
400 ml lukewarm water

Sift the flour, salt, cumin and coriander together into a bowl and stir in the sugar and yeast. Make a well in the center and pour in the oil and lukewarm water. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a lighly flavoured surface and knead well for about 10 minutes, until smooth and elastic.

Brush a bowl with oil. Shape the dough into a ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until the dough has doubled in volume.

Lighly brush a baking tray with oil. Turn out the dough onto a lightly floured surface, know back with your fist and knead for 1-2 minutes. Divide the dough into eight equal pieces, shape each piece into a ball, then roll out a 8 inch rount. Cover the rounds with a damp tea towel and leave to rest for 2 minutes.

Heat a heavy-based frying pan and brush the base with oil. Add one dough round, cover and cook for 2-3 minutes, until lighly browned on the underside.  Turn over, re-cover the pan and cook for a further 2 minutes, until lighly browned on the second side.  Remove from the pan and cook the remaining dough rounds in the same way.

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