Bread recipes normally take long proofing time. The great thing about this one is that it needs only 30 minutes proofing and 1 hour in total. The second great thing is the number of ingredients, flour and yeast. I like to treat it as the main course because the meal revolves around it.
I adopted the recipe from The Turkish Cookbook by Musa Dagdeviren. Musa is featured in one of the episodes of Chef’s Table (Netflix). If you love food, buy his book and watch the episode with him.
You can see how I make it in Instagram in my highlights @ShellysHumbleKitchen. Please follow me if you don’t 🙂
For the dough:
- 2 cups spelt all-purpose flour + extra for dusting
- 1 ½ teaspoons instant dry yeast
- 1 teaspoons coconut sugar or honey
- ½ teaspoon salt
To give the bread gloss (optional)
- 1 tablespoon spelt or all-purpose flour
- 1 tablespoon filtered water
- Put the dough ingredients in a medium bow and mix with your hand. Add ¾ cup filtered water and mix with your hand to combine. Knead the dough in the bowl for 1 minute then put it on a floured surface and knead. If the dough is too dry add 1-2 tablespoons water. If it’s too moist add a little bit of flour. Knead it until it’s smooth and soft, about 7 minutes.
- Shape it into a ball then put back in the bowl. Cover with a moistened kitchen towel and let it proof in a warm spot for 30 minutes, until it doubles its size.
- Divide the dough into four (for even-size breads, use a scale, I use my eyes) and shape into balls. Place them on a floured tray and cover with the same moistened towel for 15 minutes. Place in a warm spot.
- Flatten the balls into round 6” (15cm) pitas and place on a baking tray lined with baking paper. Cover with the moistened towel and let the dough rest for 10 minutes.
- Preheat the oven to 400°F/200°C. Make the flour wash. Mix the flour with the water.
- Brush the flatbread with the flour water mix, then press gently any pattern you like on the bread with your finger. Bake for 12-15 minutes, until the breads are golden.
- Let them cool on a wire rack.