(Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. Serve immediately with hummus, baba ghanoush, or another dip. Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Flip and cook the other side, about 30 seconds the bread should stay soft and pliable. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Heat a cast-iron skillet or nonstick pan over low heat until hot. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Divide the dough in half, then divide each half into three equal pieces. When the dough has rested, it will look smooth and be very soft. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator). Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. The dough will be extremely sticky and shaggy. Mix until dough forms, adding more flour if necessary, about 3 minutes. Use your hand to make a well in the center pour in water and olive oil.
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