Skillet Flatbreads
Turkish flatbreads with a crispy crust and airy interior. Perfect served alongside meat, vegetables, or as a base for appetizers — ready in just minutes on the grill.
Ingredients
- 250 g Whole wheat flour
- 250 g All-purpose wheat flour
- 15 g Fresh yeast
- 1 tsp Sugar
- 2 tbsp Olive oil
- 1 tsp Salt
Instructions
- Pour both flours into a food processor, add yeast, sugar, and salt. Mix well. Pour in 350 ml of warm water and olive oil, then mix for 1 minute until a soft dough forms. Transfer the dough to a bowl and leave in a warm place for an hour until it roughly doubles in volume.
- Pulse the dough several times in the food processor to release air, then turn out onto a floured surface. Cut the dough in half. Roll one half into a rectangle approximately 20 × 40 cm. Using a sharp knife, trim the edges and cut into eight 10 × 10 cm squares. Arrange the flatbreads on a baking sheet or two boards in a single layer lined with parchment paper. Repeat with the second half of the dough. Leave for 30 minutes in a warm place until the dough begins to rise slightly.
- Place the flatbreads directly on the grill grate and cook for 2–3 minutes until they puff up and light char marks appear. Flip and cook the other side for the same amount of time. Transfer to a basket and serve hot with your favorite appetizers and sauces.