Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Turkish flatbread (PI·DE EKMEK)

Makes two loaves

Take 3 tablespoons of the lukewarm water and place in a cup with the yeast and sugar. Stir well and set aside for 5 minutes.

Place the flour and salt in a large bowl. Make a well in the center, then pour in the yeast mixture, the remaining lukewarm water, and the oil.

Use your hands to mix the dough together. It will be very wet to begin with but, as you continue, the consistency will change. Knead for 5 minutes, then let it rest for 10 minutes. Finally, knead it again for 10 to 15 minutes until smooth and elastic. To tell your dough is ready, give it a firm poke. If the indentation you make fills quickly, it’s done. If the dent stays, continue kneading. Or do the “windowpane test”: take a small piece of dough and stretch it so you get a thin, almost translucent square (like a windowpane). If you can stretch the dough thin without it breaking, it’s ready. If not, knead for a few more minutes.

Brush a large bowl with oil, place in the ball of dough, and turn to lightly coat. Cover with plastic wrap or a damp towel and set in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Turn it onto a lightly floured surface and cut it in half. Tear off 2 large sheets of parchment paper then, with floured hands, stretch each piece of dough into a large oval on each sheet.

Aim for each to measure about 13 x 6 1/2 inches and 1/2 to 3/4 inch thick. Cover with damp towels and set aside for 30 minutes in a warm place to rise. Preheat the oven to 425°F and place 2 baking sheets or pizza stones inside to warm up.

Brush the loaves with egg & olive oil mixture then make indentations with your fingers. Sprinkle with the nigella seeds. Bake for 15 to 18 minutes, until golden.

Ingredients