Red pepper flatbread (Biberli Ekmek)

Updated at: Thu, 17 Aug 2023 12:00:09 GMT

Step 1

Start by roasting the red peppers over the stove for about 5 minutes (store bought is also fine). Peel the red pepper skin off and take the seeds out. Blend the roasted peppers into a paste. In a large pan, add the olive oil, onions and salt. Sweat the onions for a minute, then add the rest of the ingredients (except the sesame seeds,sumac, Pomegranate molasses). Keep stirring the red pepper mixture over the medium flame until all the water is absorbed, then add the Pomegranate molasses, sesame seeds, and sumac. Mix everything for another minute then spread the mixture on a plate to cool down.

Step 2

For the platebread you can use store bought tortillas, or any other flatbreads.

Step 3

To make the flatbread at home, start by mixing all the dry ingredients, and add the water to form the dough. Knead the dough for about 7 minutes, then rest it for 10 minutes (resting at first for a few minutes, it helps to relax the gluten) . Knead the dough once more for about 5 minutes and rest for 30 minutes.

Step 4

When the dough is rested, divide it into 10 portions. Make around ball with each portion and roll it out as flat as you can (3mm), then spread about 3 tbsp of the red paper toppings all over the flatbread.

Step 5

Preheat the oven to 550 °F.

Step 6

Bake the flatbread on a baking stone (if you don’t have one that's fine) for 5 minutes until the bread has a crispy crust. If you want softer bread, you can bake it in a lower flame 400 °F and take it out as soon as the bread is cooked but not too hard.

Step 7

For the salad, prepare some fresh parsley and in a separate bowl add 1 sliced red onion then mix 1 tbsp of sumac.

Step 8

Place some of the sumac red onions, and parsley on top of the flatbread and roll it up, and enjoy.

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