Turkish bread


° 2 cups or 240 grams flour or all-purpose flour
° 1/2 c or 120 ml lukewarm water
° 12 cups or 120 g unsweetened plain yogurt (at room temperature)
° 2 tbsp. or 7 grams of active dry yeast
° 2 tbsp. or 8 grams of sugar
° 1/2 c. or 2.5 grams of salt
° 3 tbsp. or 45 ml olive oil

In  bowl take lukewarm water. Adding sugar and yeast.
Stir quickly to dissolve the sugar and allow the yeast to flourish for 10-15 minutes

The mixture should turn into a foam. If you don't see bubbles or foam, you probably need to use new yeast!

Add flour, salt, unsweetened yogurt and olive oil (2 tablespoons).
Mix to form a paste. Make sure the dough is slightly sticky and moist (you may need to add a spoonful or two of water)

Adding another tsp of olive oil and dough should come together.
Kneading dough well & shape it into a ball

Rub a little olive oil on the sides of the bowl so that the dough does not stick too much to the bowl
Cover the door with a lid or film and put in a warm place for an hour

Dough will double in size

Sprinkling some dry flour on your work surface & lay risen dough on it. Carefully fold the dough to form  loaf & divide  t to four parts
Making sure no paste is needed. We want to preserve the air pockets that have formed so the flatbread is tender

Make soft balls from the four parts, cover and let them rest for 10 minutes
Sprinkling dry flour on work surface, press & flatten the balls dough

Briefly use the rolling pin to flatten the dough into 8-10 inch circles
Heat pan for 5 mn on medium-high heat and placing roll out dough

After 20-30 seconds you will notice small bubbles appear, at this point you can flip the bread and bake for another 30 seconds
Flip the bread again and this time it should start to puff up

Once fully puffed, flip it over and cook for another 20-30 seconds
Cover the flatbread with a kitchen towel to keep it soft and warm
Possible additions to bread: butter, olive oil, chili flakes, coriander or chopped parsley

Enjoy !