Hatay Cheese and Pepper Flatbread

A morning bakery staple from Hatay: thin flatbreads spread with a topping of çökelek cheese, red pepper paste, sesame and thyme, baked in a very hot oven.

Ingredients

• 500 g (4 cups) white flour
• 300 g (1¼ cups) lukewarm water
• 7 g (1 packet) dry yeast
• 8 g (1½ tsp) salt
• 250 g çökelek cheese (dry curd cheese)
• 80 g (2½ tbsp) red pepper paste
• 20 g (2 tbsp) sesame seeds
• 8 g (2 tbsp) dried thyme
• 5 g (2 tsp) red pepper flakes
• 50 g (3½ tbsp) olive oil

Instructions

1. 1

   Mix the flour, yeast and salt, add the lukewarm water and knead for 8-10 minutes into a soft dough; cover and let rise for 1 hour (not included in the total time).

2. 2

   For the topping, mash the çökelek, red pepper paste, sesame seeds, thyme, red pepper flakes and olive oil together in a bowl.

3. 3

   Set the oven to its highest setting (250 °C) and heat a baking sheet inside.

4. 4

   Divide the dough into 8 balls and roll each into a thin round about 20 cm across.

5. 5

   Spread the topping thinly over the rounds, leaving a 1 cm border, and press it in with your fingertips.

6. 6

   Slide the flatbreads on parchment onto the hot sheet and bake for 8-10 minutes until the edges are golden; serve hot or warm.

Nutrition

Per serving