Turkish Flatbreads with Ketchup Sauce

Fantastic pastries, quick to make and take my advice make a double batch right away so you don't regret it like I did!

The origin of Turkish flatbreads is rooted in the rich and diverse culinary traditions of Turkey and the broader Middle East. These breads have been a staple of the region for centuries, known for their soft, fluffy texture and versatility. Often baked in stone ovens or on griddles, they can be found in many forms from pita style breads to thicker, pillowy versions used in wraps or served alongside dips and stews.

For the flatbreads

• 7 g dry yeast

• 1 tsp sugar

• 2 tbsp olive oil

• 250 g flour

• 1/2 tsp salt

For the filling

• 1 onion

• 4 cloves garlic

• 500 g ground lamb or pork

• 1/2 tsp smoked paprika

• 1 tsp Vegeta (or similar seasoning mix)

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 2 tsp dried marjoram

• Salt to taste

• 3 stalks green onion

• 50 g pine nuts

• A few drops of lemon juice

• 50 g feta cheese

For the sauce

• 8 tbsp ketchup

• 1 small red onion
  

Methods

1. To prepare the flatbreads, in a small bowl, mix the yeast, sugar, and 175 ml of lukewarm water. Stir and let sit for about 10 minutes to activate. Meanwhile, toast the pine nuts in a dry pan (no oil) over medium heat for a minute or two until golden be careful not to burn them. Set aside to cool.

2. In a mixing bowl, add flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Knead the dough until it comes together, then transfer it to a floured surface and knead for another 10 minutes. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size.

3. Meanwhile, prepare the filling. Sauté the chopped onion in a pan. Once it softens, add minced garlic and sauté briefly. Add the meat and cook for about 10 minutes. Add all the spices and let it cook a little longer. Remove from heat, then stir in chopped green onions, toasted pine nuts and lemon juice. Mix well and let cool.

4. Once the dough has risen, divide it into 4 equal parts. On a floured surface, roll each piece into an oval (25–30 cm long). Place a quarter of the filling along one long side, crumble some feta over it, then fold the dough over to cover the filling. Seal the edges well. Let the stuffed flatbreads rest a bit before cooking.

5. Pan-Frying (Quick Version)

Heat a pan and brush the flatbreads with oil on both sides. Cook over medium heat for 2–3 minutes on each side, or until golden brown.

6. Oven-Baking

Preheat the oven to 200°C (top and bottom heat). Place the flatbreads on a baking tray lined with parchment paper and bake for 20–25 minutes, until they turn golden brown. If desired, just before the end of baking, brush them with a mixture of olive oil and a little water for a shinier crust.

Serving

Best enjoyed hot, with the ketchup sauce on the side. Finely dice the onion and mix it into the ketchup before serving.

Good to know: You can refrigerate the unbaked flatbreads and cook them later. While flatbreads have deep historical roots, serving them with ketchup sauce is a modern twist, a fun way to mix classic and modern flavors.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.

Turske Lepinje sa Kečap Umakom

Fantastične lepinje, spremne relativno brzo i verujte mi, ne grešite ako odmah napravite duplu meru! Turske lepinje sa kečapom savršen su spoj mekanog, vazdušastog tjesta i jednostavnog a ukusnog dodatka. Inspirisane popularnim turskim uličnim pecivima, idealne su kao užina, lagani obrok ili prilog raznim jelima. Poslužene uz domaći kečap, još su primamljivije tople, mirisne i spremne da osvoje svakog ko ih proba.

Merne jedinice

• m.k = mala kašika

• v.k = velika kašika

  
  

Za lepinje

• 7 g suve germe

• 1 m.k šećera

• 2 v.k maslinovog ulja

• 250 g brašna

• 1/2 m.k soli

  
  

Punjenje

• 1 luk

• 4 čena belog luka

• 500 g mlevene janjetine ili svinjetine

• 1/2 m.k dimljene aleve paprike

• 1 m.k vegete

• po 1/2 m.k mljevenog kima i korijandera

• 2 m.k suvog majorana

• so po ukusu

• 3 struka mladog luka

• 50 g pinjola

• nekoliko kapi limunovog soka

• 50 g feta sira

  
  

Za umak

• 8 v.k kečapa

• 1 manji ljubičasti luk

  
  

1. Priprema lepinja

Staviti germu, šećer i 175 ml mlake vode u manju posudu, promešati i ostavite 10-ak minuta da nadođe. Zagrijati tiganj (bez masnoće) i propržite pinjole 1–2 minuta, pazeći da ne izgore. Ostavite ih da se prohlade.

2. Priprema tjesta

U posudu za mešenje staviti brašno i so, napraviti udubljenje u sredini. Dodati nadošlu germu i maslinovo ulje. Zamesiti tjesto, pa ga još 10 minuta doraditi na pobrašnjenoj radnoj površini. Oblikovati loptu, staviti u lagano nauljenu posudu, prekriti folijom i ostavite na toplom da udvostruči volumen.

3. Priprema punjenja

Ispržiti sitno iseckani luk dok ne omekša, zatim dodati beli luk i propržiti kratko. Dodati mljeveno meso i kuvati oko 10 minuta, dodati začine i još malo prodinstati. Sklonite sa vatre, dodati seckani mladi luk, pinjole i limunov sok. Sve promešati i ostavite da se prohladi.

4. Formiranje lepinja

Tjesto podeliti na 4 jednaka dela. Na pobrašnjenoj površini razvući svaki deo na 25–30 cm. Na dužu stranu staviti četvrtinu punjenja i izmrviti feta sir preko. Preklopiti sa drugom polovinom i pažljivo zatvoriti. Ostaviti da lepinje još malo odmore pre pečenja.

5. Pečenje u tiganju (brza verzija)

Zagrijati tiganj i premazati lepinje s obe strane uljem. Peći na srednjoj temperaturi 2–3 minuta sa svake strane, ili dok lepo porumene.

6. Pečenje u rerni

Zagrijati rernu na 200°C (gornji i donji grijač). Lepinje staviti na pleh obložen papirom za pečenje i peći 20–25 minuta, dok ne dobiju zlatno smeđu boju. Po želji, neposredno pred kraj pečenja premazati ih mešavinom maslinovog ulja i malo vode za sjajniju koricu.

Mali savet

Nepečene lepinje možete staviti u frižider i ispeći ih kasnije. Dok lepinje imaju duboke istorijske korene, posluživanje sa kečapom predstavlja moderan zaokret, zabavan način da spojite klasične i moderne ukuse.

Ako isprobate ovaj recept, volela bih da vidim vašu verziju.

Tagujte @smikiscornerInstagramu