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Middleburg, FL, United States
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Thursday, August 19, 2010

PostHeaderIcon Turkish Flatbread…Now if only I had some Doener Meat!

not really, I must say I don’t miss it and if I feel like such a meal I can hop in the car and head on over to the west side to my favorite Arabic food joint called “The Jerusalem Grill” for a Shawarma which is even better than a Doener Kebab. The one hour drive though will cure me of any “Instant gratification” moments.
The second bread I baked is also from Nick Malgieri’s book “The modern Baker”. This one takes a little longer to make about 2 1/2 hours or a little less.
DSCF2600 I loved working with this dough. It felt amazing and was so easy to work with and I did not need any extra flour.
Again I did not use the kitchen machine for this one (mine is 220V and I am waiting for the step down transformer to arrive).
The shape of this flatbread was the typical round and the dimpled look brought me right back to the Middle East. To hold on to that fleeing moment I topped mine with nigella seeds.
2010-08-04              Nice bread but not quite what I am used too for Turkish bread.
DSCF2602 Since returning to the states I have not baked with spelt because I have yet to locate a source for it. Does anyone know where I can purchase a sack of whole grains (I will grind it myself) for a reasonable shipping rate?

6 comments:

ap269 said...

I thought the same - this was not the Turkish bread I'm used to. I have to admit though that I have NO idea at all if the Turkish bread they sell in Germany is Turkish at all... I mean, is the Turkish flatbread they sell in Turkey the same as they sell in Germany? Just wondering... As to your spelt question: I found these sources online, but have no idea if that price is reasonable: http://www.barryfarm.com/Grains.htm and http://www.marxfoods.com/Spelt-Berries

gaaarp said...

Nice job! I enjoyed this bread more than I thought I would. Of course, I didn't have any German Turkish flatbread to compare it to!

Renee said...

Glad you liked it!! Nice job!

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