Modern Baker Challenge — Turkish Flatbread

The second recipe in the Breads section of The Modern Baker is Turkish flatbread, another fairly simple bread with a short list of ingredients — AP flour, salt, yeast, water, and olive oil. One of the interesting things about most of the flatbreads in this section of the book is that they all have more or less the same ingredients. Only the proportions and techniques change from recipe to recipe.

As with the Armenian Barbary Bread, I halved the recipe so that I would end up with just one loaf of this bread. The dough is mixed very briefly in the food processor, then placed in an oiled bowl and allowed to rest for a 20-minute autolyse.

NM says to turn the dough out onto a floured board and give it several stretch and folds. I left it in the bowl and folded it over itself about 20 times with a bench scraper.

After fermenting for an hour, the dough is turned out and shaped. I floured the bottom of my 9-inch springform pan and stretched and pressed the dough to cover it.

In retrospect, I should either have floured the form better or (preferably) sprayed it with oil. I was able to get the dough off the form, but it stuck a bit and had to be reshaped on the pan.

Once the dough was on the pan, I dusted it lightly with flour and dimpled the top of the bread with my fingertips.

After a brief 20 minute rest, the dough was baked at 450° F for about 20 minutes, until it was puffy and golden brown.

We ate this bread with hummus, baba ganoush, and tabouli. It was light and delicious. Definitely one to make again.



  1. petra said,

    August 19, 2010 at 3:17 pm

    I am looking forward to baking it. Looks great

    • gaaarp said,

      August 19, 2010 at 7:29 pm

      Thanks. I hope you like it.

  2. okibilir said,

    July 26, 2010 at 4:24 pm

    Any chance of getting the recipe?

    • gaaarp said,

      July 26, 2010 at 6:58 pm

      Because the recipes are from The Modern Baker, which is still in print, and since we are baking and blogging about all 150 recipes in the book, we are not publishing the recipes. The book is well worth the investment.

  3. okibilir said,

    July 26, 2010 at 4:23 pm

    I’m dying to try baking this flatbread, but I could not download the recipe. Did I miss something?

  4. ap269 said,

    July 26, 2010 at 1:00 pm

    The last picture looks like the bread puffed up like a pita bread… Glad you liked it.

    • gaaarp said,

      July 26, 2010 at 1:29 pm

      When I looked at the picture, I thought the same thing. But it was solid crumb, not air-filled like a pita. I forgot to take a crumb shot.

  5. Jennifer said,

    July 26, 2010 at 12:42 pm

    That looks delicious!

  6. Kayte said,

    July 26, 2010 at 7:58 am

    Looks wonderful…love the shape and color of this one. Thanks for tip on spraying the pan and what to serve with it!

  7. Renee said,

    July 25, 2010 at 11:02 pm

    Glad you liked it! I found it a little boring, but it wasn’t bad.

    • gaaarp said,

      July 25, 2010 at 11:06 pm

      It was great with red pepper hummus and homemade baba.

  8. Heather said,

    July 25, 2010 at 10:17 pm

    Yet another success! It looks great – I will definitely be making this soon. Just waiting for the right time. Yours looks delicious.

    • gaaarp said,

      July 25, 2010 at 11:04 pm

      Thanks, Heather. I wasn’t sure what to expect. I hadn’t had this or the Barbary bread before, and the recipes seemed so similar. I liked this one better. It had a lighter texture and was more flavorful.

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