Turkish Flatbread

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how to make large thin puffy turkish flatbread?

While in Gumbet, Turkey, we had some delicious chicken kebabs the large thin breads were all puffed up when they came out of the oven and were then wrapped around the filling to be eaten like a long, round sandwich. Does anyone know how to make this bread?

Turkish flat bread , the very soft , thin kind is known here as Lavas ( pronounced Lavash).There is not a crisp version like in the Middle East. Its used primarily as a base for grilled kebabs and kofte , also rolled in a wrap called Durum with various meats , salad and tomatoes inside. It is usually cooked in a clay wood- burning oven and should be eaten right away, a pizza oven would be the best option for getting the authentic taste from the bricks.

The recipe is pretty basic,

3kg flour
1.5 litre water
100g yeast
60g salt
60g sugar

Mix all the ingredients together and allow to sit covered in a warm place for an hour to allow the dough to rise.When ready knock back and form into 50g balls,Roll out on a floured work surface until very thin approx 2 mm. Put on a wooden spatula and place in the oven , cook on both sides for approx 3 minutes , remove and serve,Cover with a soft cloth if you will not use straight away as it will dry out quickly.

In a hot skillet cook some small pieces of diced lamb in olive oil with some dry thyme , salt and black pepper .When ready add a little butter and red chili flakes to finish .Open out the lavas bread and put the lamb pieces down one side,add thinly sliced onion , flat leaf parsley , chopped tomatoes and a drizzle of yogurt and lemon. Roll up to form a wrap and serve sandwich style wrapped in paper.

watch the video to see how to make lavash (yufka)

http://www.youtube.com/watch?v=a-oUr1DqrD0&feature=related

GÜZLEME ON THE MAKE


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