Turkish flatbread - contributed by Rebecca A. C. Smith
  • 8 tsp. dry yeast
  • 1 tsp. sugar
  • 1 cup warm water
  • 1 cup flour
Dissolve yeast and sugar in warm water and let stand in a warm place 10 minutes unitl frothy. Stir in the flour, cover with plastic wrap and let rise 30 minutes. This makes the sponge.
  • 7 cups flour
  • 2 tsp. salt
  • 6 Tbs. olive oil
  • 2 cups & 2 Tbs. lukewarm water
Put flour in a large bowl, make a well in the center and add the sponge, salt olive oil and lukewarm water. Gradually work in the flour to make a soft and sticky dough. Knead the dough on a floured surface for 15 minutes. Put the dough in a buttered bowl, cover and let rise 1 hour. Divide dough into quarters and each qaurter into 10 pieces, shaping each into a ball. Cover and let rest 30 minutes. Shape each piece of dough into a circle by flattening dough and stretching it. Bake for 10 minutes at 450° F.

Algar, Ayla. Classical Turkish Cooking, Traditional Turkish Food for the American Kitchen. New York: HarperCollins, 1991, p. 187.

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Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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