Ingredients
Three cups whole wheat flour, 1 cup warm water, 1 tsp sugar, 2 tsp active dry yeast, 1 tsp salt, 1 tbsp olive oil and ½ cup plain yogurt (optional, for a softer texture); sesame seeds (optional); tumb size washed pebbles (or glass marbles) to cover a large tray.
Preparation and Cooking
- In a small bowl, dissolve sugar in the warm water and add the active dry yeast and let it sit for about 10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the whole wheat flour and salt and add the activated yeast mixture, olive oil, and yogurt (if using) and mix the ingredients together to form a sticky dough.
- On a floured surface, knead the dough for about 10-15 minutes, or until it becomes smooth and elastic. Extra flour can be added if the dough is too sticky.
- Lightly grease a large bowl, place the dough inside, and cover it with a damp cloth or a cling film. Allow the dough to ferment at room temperature for about 2 hours, or until it doubles in size.
- Divide the dough into two equal parts, and on a lightly floured surface, roll out each piece of dough into a thin round or oval shape, about 2-4mm thick. Allow the rolled-out dough to rest for about 15 minutes to slightly rise again as a final fermentation.
- Make sure that a number of small pebbles (or glass marbles) are spread and levelled inside a large metal tray and pre-heated in the wood fired oven.
- When the oven temperature (hence the pebble temperature) is around 250-300°C, transfer one piece of dough (with or without sesame seeds) onto the hot pebbles and bake for about 5 minutes or until the bread is golden brown and has a slightly crispy texture.
- Using a spatula or tongs, carefully remove the bread from the oven and place it on a wire rack to cool.
- This type of bread is served fresh and warm, and with a variety of dips, stews, or kebabs. If it needs to be stored, it can be wrapped in a cloth or a plastic bag to maintain its freshness.
Hints and Comments
- This bread is inspired from Iranian bread sangak, which is cooked in a unique wood fired oven named “”sangak oven,” which has a sloped interior lined with hot pebbles while providing a unique texture and flavour from slow fermentation of the dough.
- Note that due to the historical and cultural aspects, there are significant similarities between Turkish cuisine and Iranian and Middle Easter dishes, specifically in bread types.
- Potato and chickpea flour (1/2 – 1 cups in total) can be added to the wheat flour for unique texture and flavour.