If you've ever been to Germany, you've probably come across "Fladenbrot", Turkish Flatbread. There are at least two distinct types, the flat, tortilla like bread which is wrapped around "Doener" sandwiches, and the one-inch high type, sprinkled with nigella seeds, found here. We used this bread for soups, party trays with dip and for sandwiches, split horizontally.
This bread takes 2 days to make, 10 minutes the first day and 3 hours the second (hands on time about 25 minutes). Can be served hot.
Makes 4, 6 ounce or 2, 12 ounce breads.
Prep Time: 18 hours
Cook Time: 20 minutes
Ingredients:
- ***Sponge - Day 1***
- 1/2 c. warm water
- 1/4 tsp. active dry yeast
- 1 c. all-purpose flour
- 1/4 tsp. sugar
- ***Dough - Day 2***
- 1 1/4 c. warm water (300 ml)
- 1 tsp. active dry yeast (4 grams)
- 3 T. extra-virgin olive oil (30 grams)
- 3 1/4 c. bread flour (375 grams)
- 1 T. salt (20 grams)
- Extra flour for adjustments and dusting
- Cornmeal, for dusting
- 1-2 T. nigella (black caraway) or sesame seeds, for sprinkling
Preparation:
Make the sponge: In a medium bowl, mix the water with the yeast and a 1/4 teaspoon sugar and let stand about 10 minutes. There may or may not be foam. Stir in the flour. Cover loosely with plastic wrap and let stand overnight.
Make the dough: Add the yeast mixture (the sponge), the remaining 1 1/4 cup of water and the olive oil to a bowl. Stir in the flours and salt until a wet dough forms.
Turn the dough out onto a lightly floured work surface and knead until smooth. It will be very sticky, use dough scraper if you have one and expect your hands to be covered with dough. Don't incorporate too much flour, this dough will be 75% - 80% hydration, which will help create the larger crumb.
Place the dough in a large, floured bowl, flour the top and cover with plastic wrap. Let stand until doubled in bulk, about 2 hours.
To bake: Place a baking stone in the middle of the oven on a rack and heat the oven to 450°F for about one hour. While the oven is heating, remove the dough from its bowl onto a floured surface and divide it into 2 or 4 pieces.
Flatten (coax) each piece into a round or oblong with minimum degassing. Place them on parchment sprinkled with cornmeal or flour, on top of an overturned cookie sheet. Cover them with plastic and let rise until puffy, about 30 minutes.
Spray the breads lightly with water, sprinkle the ovals with the nigella seeds. Slide the ovals onto the hot stone in the oven (still on the parchment). Bake until crisp on the bottom, about 15 minutes. Serve warm.
If the bread is baked and stored, recrisp in the oven for a few minutes prior to serving.
You may also use a baker's peel, instead of parchment paper, if you have one. Put cornmeal on the hot stone just prior to adding the bread.
Notes:- Nigella sativa (also known as Russian caraway or black caraway) is not caraway at all, but related to onions and has a distinctive, dusty, Turkish taste.
- You may add steam to your oven, but the short, hot cooking time makes it less necessary. To steam:
Heat oven to 450°F and place an old baking pan on the bottom rack. Place rolls in the oven on the next shelf up, pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Turn oven down to 400°F and bake for 15 - 20 more minutes. - You see these breads also round, with scoring and even with extra, coarse salt sprinkled on top. I remember them to be oblong, 12 ounce loaves where I bought them.
- For low salt, you may cut the salt in half, but some salt is necessary to the bread structure. Less salt will affect the taste, somewhat.
