Turkish flat breads

Turkish flat breads

By
From
A la Grecque
Makes
8
Photographer
Mark Roper

These flat breads are perfect for any occasion that calls for eating with your hands. Cook them on the barbecue then use them to wrap around a salad or a sausage. They can also be topped with grilled soutzouk (Turkish sausage), served with dips or used to make souvlakis.

Ingredients

Quantity Ingredient
500g plain flour
3 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon salt
250ml cold water

Method

  1. Place all the ingredients in a food processor and whiz until the mixture combines to form a ball. Wrap in clingfilm and refrigerate for 1 hour.
  2. While the dough is resting, preheat a charcoal grill, barbecue or flat griddle plate to high. Divide the dough into 8 portions and shape into round balls. Roll into flat rounds, about 20 cm x 5 mm thick. Stack the rounds on a plate, dusting with semolina and separating with sheets of baking paper to stop them sticking together.
  3. Cook over charcoal or on the barbecue, turning once, until puffed up and golden brown on both sides. Serve hot from the grill.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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