Antioch's Flatbread - Turkey (Biberli Ekmek)
July 10, 2017
"Turkish flat breads are well known and served thoughout Turkey. This recipe for flat bread is a specialty from the Antakya (Antioch) cuisine. The smell is mesmerizing while this is baking in the oven. Source: Ozlem"
- FOR DOUGH
- FOR TOPPING
- Serving Size: 1 (142 g)
- Calories 422
- Total Fat - 19.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 15.9 mg
- Sodium - 504.1 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 2 g
- Sugars - 1.4 g
- Protein - 13.9 g
- Calcium - 292.3 mg
- Iron - 1.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Preheat the oven to 180 C / 350 F
Prepare the topping first. Combine the crumbled feta (or cokelek), red pepper paste, tomato paste all the spices, sesame seeds and olive oil. Knead with your hands to blend them well to form a smooth paste. Set the topping aside.
Now let’s make the dough. Combine the flour, dried yeast and salt in a large bowl.
Stir in the warm milk, warm water and olive oil and knead for 3 minutes to form a soft dough. If it gets sticky, drizzle a little extra olive oil in your hand to shape the dough, it really helps.
Grease a baking tray with 1 tbsp. olive oil and spread the dough as a thin flat bread base, reaching all the edges (about ¼ cm, 0.9”).
Spread the topping evenly over the flat bread.
Leave the flat bread with topping on at a warm spot to rise for 30 minutes.
Once the dough's risen, bake in the preheated oven (180 C / 350 F) for 18 – 20 minutes.
Let the baked flat bread with spicy feta cheese topping, Biberli Ekmek to cool down for 15 minutes.
Slice and serve as part of a mezze spread or with tea, Turkish cay.
Tips & Variations
No special items needed.