This dish tastes so light and refreshing to eat. It will definitely be a repeat meal in my kitchen. I love how simple this meal is and yet it is filling, healthy, and satisfying to eat.
The inspiration...
I like to try to make new things in my kitchen and change up my recipes. I tend to get bored of the same recipes. I am always looking around to find a new recipe to inspire me. I love ordering flatbreads at restaurants but I have never made homemade flatbreads at home. I can't believe how easy it is to make flatbreads! You only need three simple ingredients: flour, yogurt, and baking powder. In this recipe, I used spelt flour because I was looking to try out a different flour. The spelt flour is really nice in this flatbread because it brings out a nice nutty flavor. Now that I know how easy it is to make flatbreads, I will be making them over and over again. The flatbread for this recipe makes a light and fluffy flatbread that goes perfectly with the tomato salad. When you top these flatbreads with the caramelized onions and light tomato salad all the beautiful flavors come together.
A quick tip...
Storage - You can store the flatbread in your fridge and it will last for 3 days. You can use plastic wrap or a container to store the dough. I made a fresh batch of flatbreads later in the week for leftovers and it was delicious! You can also pre-roll the flatbreads out and then store them in the fridge to make later.
Turkish Flatbread with Tomato Salad
Serving size: 4
Total Time: 50 minutes
Source: Recipe adapted from A Modern Way to Cook cookbook by Anna Jones.
Flatbreads:
1 2/3 cups spelt flour
1 teaspoon baking powder
3/4 cup greek yogurt or 3/4 cup warm water
Topping:
2 red onions
3 red bell peppers
2 tablespoons olive oil
1 teaspoon dried chile flakes
1 green chile (Jalapeno or any hot pepper works here)
a small bunch of mint
Salad:
1 red onion, sliced
1 lemon
sea salt
5 ripe vine tomatoes, chopped
a small bunch of mint
a small bunch of parsley
freshly ground pepper
1 tablespoon sumac or lemon zest
1 teaspoon of Thai chile paste
1 tablespoon balsamic vinegar
1 tablespoon honey
olive oil
crumbled feta (optional)
Step 1: Put all the flatbread ingredients in a bowl and mix by hand until forms a ball.
Step 2: Dust a clean work surface with flour and knead the dough for a minute. Set aside dough while you prep the other ingredients.
Step 3: To make the topping, warm a frying pan over medium heat with 1 tbsp oil. Cook the onions and peppers for 10 minutes, until soft and sweet, then add the chili flakes. Add the green chili and mint to the pan along with the remaining oil. Stir, then take off the heat and season with salt and pepper to taste.
Step 4: To make the salad. Finely slice the onion and put it into a bowl with the juice of half the lemon and a pinch of salt. Mix and then set aside for 5 minutes to pickle.
Step 5: Chop the tomatoes roughly, then put them into a bowl with the herbs, spices and balsamic, and honey. Add the pickled red onions. Season and add a little more lemon juice and olive oil to taste.
Step 6: To make the flatbreads, warm a large frying pan over medium heat. Dust a clean surface and rolling pin with flour, then divide the dough into four equal pieces. Using your hands, flatten the dough, then roll each piece into a circle about 8 inches wide. When the pan is hot, cook each flatbread for 1-2 minutes on each side, until puffed up and browned. Spread with the onion and chili mixture while hot, and serve with spoonfuls of salad.
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