Since I wrote yesterday about a traditional appetizer served with flatbread, today I am writing you a recipe for flatbread.
- Mix the yeast and sugar well with lukewarm water. Leave on warm to rise, about 15 minutes.
- Mix the flour and salt and, adding water, knead the wet dough with a wooden spoon.
- Cover and leave it in the pot for an hour. Stir occasionally with a wooden spoon.
- Shake the dough on a floured surface and, adding a little flour, knead so that it does not stick to your hands. Cover and leave for 30 minutes.
- Knead the dough once more and divide it into five equal parts. Shake each ball about twenty times from a height on the ground. In this way the dough becomes extremely soft.
- After we have honestly marinated them, press the balls with the palms and form them into round, flat flatbreads with a diameter of about 15 cm. Let the dough rise for the last time, about 30 minutes.
- Sprinkle the flatbread with the blunt side of a knife.
- Just before baking, spray them with water. Ramadan flatbreads are coated with beaten egg and richly sprinkled with turkey seeds.
- Bake abruptly, at the strongest temperature. As soon as the dough has turned yellow and puffed up a bit, the flatbreads are ready. I bake them for 10 minutes at 250 degrees.
- Wrap them in a cloth until they become lukewarm.
The flatbreads are served with a Ramadan cannon and are an indispensable part of every barbecue.