Turkse Broodjes (Turkish Flatbread)
Turkse Broodjes (Turkish Flatbread)
Ingredients
For the Dough
- 1 tablespoon dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups lukewarm water
- 4 cups all-purpose flour, plus more for dusting
- 1/2 tablespoon salt
- 3 tablespoons vegetable oil
For the Topping
- 1 egg yolk
- 2 tablespoons plain yogurt
- 2 tablespoons white sesame seeds, as needed
- 2 tablespoons black cumin seeds, as needed
Instructions
- 1
In a medium bowl, combine the dry yeast, granulated sugar, and lukewarm water. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes foamy. If it does not foam, the yeast is not active, and you will need to repeat this step with fresh yeast.
⏱️ 10 min
- 2
In a large mixing bowl, measure out 4 cups of all-purpose flour and mix it with the 1/2 tablespoon of salt.
⏱️ 2 min
- 3
Pour the activated yeast mixture into the flour and salt. Begin kneading the ingredients together. The dough will initially be sticky, but as you continue kneading, it will become a cohesive, smooth, and soft dough. This can be done by hand or with a stand mixer fitted with a dough hook.
⏱️ 8 min
- 4
Once the dough starts to firm up, add the 3 tablespoons of vegetable oil. Transfer the dough to a lightly floured surface (such as a countertop) and continue kneading until the dough is smooth and elastic. Add a little extra flour if needed to prevent excessive stickiness.
⏱️ 10 min
- 5
Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap, and then with a clean kitchen towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
After the first rise, gently punch down the dough and divide it into 6 equal portions. Shape each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, cover them with a towel, and let them rest for another 15 to 30 minutes.
⏱️ 30 min
- 7
While the dough balls are resting, prepare the topping. In a small bowl, whisk together the egg yolk and plain yogurt until well combined.
⏱️ 2 min
- 8
Preheat your oven to 425°F (220°C) using both top and bottom heat settings.
⏱️ 5 min•🌡️ 425
- 9
Once the dough balls have rested, brush each with the egg yolk and yogurt mixture. Gently flatten each ball into a disc shape, about 6-8 inches in diameter. Use your fingertips to press a decorative pattern into the surface of each flatbread.
⏱️ 5 min
- 10
Sprinkle generously with white sesame seeds and black cumin seeds.
⏱️ 1 min
- 11
Bake the flatbreads in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through. Baking time may vary depending on your oven.
⏱️ 15 min•🌡️ 425
- 12
Remove from the oven and serve warm. These Turkish flatbreads are also suitable for freezing for later consumption.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkse Broodjes (Turkish Flatbread)
For the Dough
- 1 tablespoon dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 cups lukewarm water
- 4 cups all-purpose flour, plus more for dusting
- 1/2 tablespoon salt
- 3 tablespoons vegetable oil
For the Topping
- 1 egg yolk
- 2 tablespoons plain yogurt
- 2 tablespoons white sesame seeds, as needed
- 2 tablespoons black cumin seeds, as needed
Instructions
- 1
In a medium bowl, combine the dry yeast, granulated sugar, and lukewarm water. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes foamy. If it does not foam, the yeast is not active, and you will need to repeat this step with fresh yeast.
⏱️ 10 min - 2
In a large mixing bowl, measure out 4 cups of all-purpose flour and mix it with the 1/2 tablespoon of salt.
⏱️ 2 min - 3
Pour the activated yeast mixture into the flour and salt. Begin kneading the ingredients together. The dough will initially be sticky, but as you continue kneading, it will become a cohesive, smooth, and soft dough. This can be done by hand or with a stand mixer fitted with a dough hook.
⏱️ 8 min - 4
Once the dough starts to firm up, add the 3 tablespoons of vegetable oil. Transfer the dough to a lightly floured surface (such as a countertop) and continue kneading until the dough is smooth and elastic. Add a little extra flour if needed to prevent excessive stickiness.
⏱️ 10 min - 5
Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap, and then with a clean kitchen towel. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
After the first rise, gently punch down the dough and divide it into 6 equal portions. Shape each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, cover them with a towel, and let them rest for another 15 to 30 minutes.
⏱️ 30 min - 7
While the dough balls are resting, prepare the topping. In a small bowl, whisk together the egg yolk and plain yogurt until well combined.
⏱️ 2 min - 8
Preheat your oven to 425°F (220°C) using both top and bottom heat settings.
⏱️ 5 min•🌡️ 425 - 9
Once the dough balls have rested, brush each with the egg yolk and yogurt mixture. Gently flatten each ball into a disc shape, about 6-8 inches in diameter. Use your fingertips to press a decorative pattern into the surface of each flatbread.
⏱️ 5 min - 10
Sprinkle generously with white sesame seeds and black cumin seeds.
⏱️ 1 min - 11
Bake the flatbreads in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through. Baking time may vary depending on your oven.
⏱️ 15 min•🌡️ 425 - 12
Remove from the oven and serve warm. These Turkish flatbreads are also suitable for freezing for later consumption.
⏱️ 1 min