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Antakya Biberli Ekmek | Turkish Cheese and Pepper Flatbread
(0)
38 min
Under an hour
Knuspr-Küche
Antakya Biberli Ekmek ist ein traditionelles würziges Käse-Paprika-Fladenbrot aus der südosttürkischen Region Hatay. Auf einem fluffig-knusprigen Hefeteigboden vereint sich eine aromatische Füllung aus cremigem Schafskäse, mildem Reibekäse, fruchtigem Tomatenmark, aromatischem Sesam, Oregano und feinen Chiliflocken. Im Ofen goldbraun gebacken, ist dieses Fladenbrot ein herrlicher Begleiter zum Tee oder ein aromatischer Genuss für den gemütlichen Feierabend.
Ingredients
Preparation method
Preparing the yeast dough
Stir the yeast and sugar into 220 ml of lukewarm water and let rest for about 5 minutes until fine bubbles form.
Add the wheat flour and fine table salt to a mixing bowl. Add the yeast mixture and half of the olive oil (approx. 20 ml) and knead into a smooth, elastic dough.
Shape the dough into a ball, cover the bowl, and let rise in a warm place for approx. 45 minutes until doubled in volume.
Chef's tip
Traditionally, Antakya Biberli Ekmek is served with fresh black tea (çay), mint, cucumber and tomato slices, or a glass of ayran.
For an even crispier crust, bake the flatbreads on a hot pizza stone in the lower third of the oven.
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