Turkish cuisine is largely based on Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern and Balkan cuisines. Turkish cuisine in turn influenced these as well as other cuisines of neighbouring countries, including those of Central and Western Europe. So here is the recipe:
- Refined flour (maida) 2 cups
- Fresh yeast 15 grams
- Sugar 1 teaspoon
- Salt ½ tablespoon
- Yogurt ¼ cup
- Put yeast in a bowl. Add sugar and some warm water and set aside to activate.
- Put flour in another bowl. Add salt and mix. Add activated yeast, yogurt and three-fourth cup water, mix and knead into soft dough. Cover with a damp muslin cloth and set aside for thirty minutes to prove.
- Divide the dough into four equal large portions and shape them into balls. Flatten into discs, cover with a damp muslin cloth and set aside for fifteen minutes to prove.
- Heat a non-stick pan. Place the prepared discs, one after the other, and roast till golden specks appear on both sides.