Turkish Flatbread Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast in a small bowl. Stir and let sit until foamy, about 5–8 minutes.

Mix and knead

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 more tablespoons flour.

First rise

Lightly oil a clean bowl with olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 hour.

Shape

Punch down the dough and divide into 4 equal pieces for individual flatbreads (or 2 pieces for larger ones). Let rest, covered, for 15 minutes before rolling or stretching into 8–9 inch ovals/thin rounds.

Par-bake (optional)

If you prefer an extra-crispy bottom, heat a baking stone or sheet at 500°F (260°C), dock the dough lightly with a fork and bake 3–4 minutes until it just sets but not browned. Remove and proceed to topping. Alternatively, top raw and bake as directed below.

Place peeled garlic cloves, olive oil, thyme sprigs and bay leaf in a small saucepan or ovenproof dish so the garlic is submerged in oil. Add 1 teaspoon salt. Gently simmer on the stovetop over the lowest heat (or bake at 250°F / 120°C) until cloves are tender and ivory—about 45–60 minutes stovetop or 60–75 minutes in oven. Do not let oil boil. Remove from heat and cool. Reserve garlic cloves and oil separately for use. Smash or mash confit garlic as needed to spread.

Trim radicchio and cut each head into quarters or wedges, keeping leaves attached at base so wedges hold together.

In a wide sauté pan over medium heat melt butter with 1 tablespoon olive oil. Add two smashed garlic cloves and cook briefly until fragrant, about 30 seconds, then remove garlic cloves (they were only to perfume the fat).

Add radicchio wedges, cut side down, and sear until lightly browned, 3–4 minutes. Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper.

Pour in red wine vinegar and scrape up browned bits. Add stock to come about 1/3 up the sides of the wedges. Reduce heat to low, cover, and braise gently until leaves are tender and flavors meld, about 12–15 minutes. Uncover and simmer 2–3 minutes to reduce liquid. Adjust seasoning to taste.

When done, let radicchio cool slightly and chop or pull leaves into bite-sized pieces for topping the flatbread.

Preheat oven to 475°F (245°C). If using a baking stone, place it in the oven during preheat; otherwise use a rimless sheet turned upside down.

If you par-baked dough, place rounds on a peel or baking sheet. If not par-baked, place raw stretched dough on a lightly oiled sheet or parchment. Brush a thin layer (about 1/2 tbs per flatbread) of garlic confit oil on each dough surface to impart garlicky richness.

Distribute braised radicchio evenly over each flatbread, leaving a small border. Dot or scatter soft slices of Nicassio taleggio over the radicchio so the cheese will melt into pockets. If you prefer, shred the cheese and distribute evenly.

Slide flatbreads onto the hot stone or sheet and bake 8–12 minutes, until crust is golden and cheese is melted and bubbling. Rotate halfway for even browning.

Remove from oven and immediately drizzle with 1/2 tablespoon honey per flatbread that has been mixed with a pinch of Aleppo pepper (or sprinkle Aleppo pepper over each then drizzle). Finish with a light drizzle of extra-virgin olive oil and a pinch of flaky sea salt. Scatter chopped parsley if using.

Optionally spread some mashed garlic confit on finished slices for extra garlic presence. Serve hot or warm, cut into wedges. Provide extra honey and Aleppo pepper at the table for guests to adjust heat and sweetness.