← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g plain or bread flour
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 1½ tsp Salt
• 150 g plain yogurt
• 250 ml lukewarm water
• 2 tbsp Olive oil
• 30 g Butter, melted, to brush (optional)

Method

1. Mix the flour, yeast, sugar and salt, add the yogurt, water and oil and knead for 5–8 min into a soft, smooth dough. Cover and leave to rise for 1 hour until doubled.
2. Divide into 6 balls, cover and rest for 15 min.
3. Roll or press each ball into a round about 1 cm thick and 18 cm across.
4. Heat a heavy frying pan or griddle over medium heat with no oil. Cook one bread at a time for 2–3 min per side, flipping when the bottom has golden patches and the top starts to puff.
5. Stack the cooked breads in a clean tea towel to keep them soft. Brush with butter if you like and eat warm with eggs, cheese or dips.

Tips

• If the outside browns before the middle cooks, turn the heat down a little; it should take about 5 min per bread.
• Brush with butter mixed with chopped parsley and pul biber for a quick snack.

Sources

Written in our own words after cross-checking these recipes:

Turkey's For Life Falasteeni Foodie Unicorns in the Kitchen