Ripe Figs Cookbook: Turkey, Greece, and Cyprus

Publisher's Recipe Collection

Garlicky eggplant salad, Halloumi Saganaki, Broccolini with red peppers & dill, Turkish bride soup, Greek tomato meatballs, Citrus Cake, and Turkish flatbread (Pide Ekmek).

Two Loaves of Turkish Flatbread

Begin by combining 3 tablespoons of lukewarm water with yeast and sugar in a cup. Stir well and let it sit for 5 minutes.

In a large bowl, mix flour and salt together. Create a well in the center and pour in the yeast mixture, the rest of the lukewarm water, and the oil.

Use your hands to mix the dough. Initially, it will be very wet, but as you continue kneading, the consistency will change. Knead for 5 minutes, then allow it to rest for 10 minutes. Knead again for 10 to 15 minutes until smooth and elastic. To test if the dough is ready, poke it firmly. If the indentation fills quickly, it's done. If not, continue kneading or perform the "windowpane test."

Brush a large bowl with oil, place the dough inside, and turn to coat lightly. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.

Turn the dough onto a floured surface, cut it in half, and stretch each piece into an oval shape on parchment paper. Allow them to rise for 30 minutes in a warm place. Preheat the oven to 425°F and warm up baking sheets or pizza stones inside.

Brush the loaves with an egg and olive oil mixture, make indentations with your fingers, and sprinkle with nigella seeds. Bake for 15 to 18 minutes until golden.

Ingredients: - 1 1/2 cups plus 1 tablespoon/375ml lukewarm water - 1 envelope (2 1/4 teaspoons/7g) fast-acting dried yeast - 2 teaspoons granulated sugar - 4 cups/500g white bread flour, plus more for dusting - 1½ teaspoons salt - 3 tablespoons olive oil, plus more for oiling - 1 egg yolk - ½ teaspoon nigella seeds

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