Vegan Turkish Flatbread
Crispy on the outside, tender and soft on the inside - a fluffy all-rounder for soups, salads and stews.
Flatbread is a real all-rounder. It is not only perfect as a side dish for soups and stews of all kinds, but is also the ideal basis for a perfect sandwich or a grilled panini. Whether the topping is sweet or savory is absolutely irrelevant. So you can give free rein to your creativity ;) I love to eat it with a big plate of turkish lentil soup.
For one large round loaf you'll need:
For the raised dough:
500g light spelt flour
1 tsp. salt
1 tablespoon olive oil
1 pinch of sugar
½ cube yeast, at room temperature
360ml warm water (approx. 40°C)
some unsweetened vegetable milk
black sesame seeds
Dissolve the yeast with 1/2 tsp. sugar in warm water and set aside for 10 minutes.
Then put the yeast water in a bowl with 500g of flour, 1 tbsp. olive oil and 1 tsp. salt and knead everything for at least 5 minutes to a smooth dough (the longer you knead, the fluffier the flatbread will be at the end).
Then let the yeast dough rise for another 1.5 hours, covered, until it has doubled in volume.
Put the dough on a floured work surface, knead it again and form a large or several small patties.
Let the dough rise, covered, for about 20 minutes.
Preheat the oven to392°F (200°C) top and bottom heat.
When the 20 minutes are over, brush the pancake with the lukewarm vegetable milk.
Press evenly deep holes in the dough with your fingers and sprinkle with black sesame seeds.
Now bake the pita bread in the oven for 20-25 minutes.
Tip: This goes perfectly with a serving of vegan turkish lentil soup ;)