For the final day of flat bread series, I selected one more Turkish bread. When I was browsing for flat breads, I liked all the Turkish breads I saw and wanted to make three of them this week. But somehow I did rumali roti instead. This bread is mainly available during the month of Ramadan in pastry shops in Turkey. This is served during iftaar. The procedure is quite simple but what distinguishes this bread is the pattern on top of the bread. Finger tips are used to make these patterns.
The recipes I saw used all purpose flour, but I used the multi grain atta from Ashirwad. As the gluten is low in this flour, I used some vital wheat gluten. It is optional. You can just omit it and carry on with the recipe. As I have used wheat flour, the water used for the recipe is more than what is used for all purpose flour. So if you are making this with all purpose flour, reduce water content. Add little by little until you get a soft dough. The bread turned out with a nice crispy crust and a soft crumb. And it was amazing when served hot. My daughter had it with some ketchup. You can serve it with soup or any gravy of your choice.
Whole Wheat Flour – 2 cups
Vital Wheat Gluten – 1 tbs (optional)
Salt – 1 1/2 tsp
Sugar – 2 tsp
Instant Yeast – 1 tbs
Water – 1 cup
Nigella Seeds – 1 tsp
White Sesame Seeds – 1 tsp
In a bowl mix together flour, salt, sugar and yeast.
Add water to make a soft dough.
Knead for 2-3 minutes until smooth and elastic.
Cover and set aside until double.
Grease a baking tray and preheat oven to 250°C.
Transfer dough to counter and knock out air.
Place it on the tray and press it to form a large thick round disc.
Cover and set aside for 15 minutes.
Now make patterns with your finger tips as shown in the photos.
Apply milk all over the dough and sprinkle sesame and nigella seeds.
Bake in oven for 20 – 25 minutes until the top is nicely browned.
Remove from oven and serve it hot.