Why is Turkish Flatbread a perfect breakfast recipe? Well to start with, because it only takes 1 hour to let your dough rise. Secondly, because it really tastes good. Thirdly, because it takes you somewhere else. The black cumin seeds and the sesame seeds take you directly to a different place than your kitchen.
What I love about flatbread is that once you start, you do not stop. Actually, when you think about it, there are few culinary preparations that have so many versions across the continents. Almost every country has a flatbread recipe in its national cookbook: pita (Greece), lavash (Armenia), focaccia (Italy), arepa (Colombia/Venezuela) just to name a few…
So what is a flatbread and what makes it different from any other bread? A flatbread is made with flour, water and salt and is often made with oil (olive oil, sesame oil, …). The dough is always flattened, which explains why we are talking about “flat” bread. Usually flatbreads are unleavened, although some are slightly leavened like this Turkish flatbread or the pitas.
The fun part of making flatbreads is that apart from being easier to make than regular bread, you can also customize it quite easily. In the traditional Turkish recipe you often use black cumin seeds and sesame seeds, but when I make it more “foccacia style” I replace it by rosemary, garlic and coarse salt.
I hope you will enjoy it. Accompany it with some feta cheese, black olives, a few tomatoes and you are as close to Istanbul as you can be. And if you are vegan, just go for the olives, a good olive oil on it and you will have a lovely salty breakfast. For any questions, just write them on the comment field and I will be more than happy to help you out. As usual, let me know what you think and if you have managed to do it better just share your tips 🙂