OVEN

OVEN

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
2 cups warm water (105° to 115°F)
1 tablespoon sugar
2 teaspoons salt
½ cup whole-milk or fat-free yogurt
4 cups all-purpose flour

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water and stir in the sugar and
salt. Let stand until the yeast begins to foam, 5 minutes. Add the yogurt and flour and
beat until satiny and stretchy, about 5 minutes. The dough will be soft but not sticky.
Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the
dough with a damp cloth and let rise at room temperature for 3 hours.
Position a rack in the middle with a pizza stone and preheat the oven to 500°.
Cut the dough into 4 portions. Shape into rounds and flatten each to make 10" rounds
as though you were making pizza. Cover the rounds with a cloth and let the dough rest
for 15 minutes.
Transfer one round of dough to the pizza stone. Bake until brown spots appear on the
bottom, about 5 minutes. Flip the bread over and bake for an additional minute.
Remove the bread and wrap it in a clean kitchen towel to keep warm. Repeat with the
remaining dough rounds. To serve, tear into pieces. Leftover flatbreads will keep,
wrapped tightly, for 2 days. To keep them longer, wrap and freeze.
Lamb Meatball and Root Vegetable Soup & Bazlama (Turkish Flatbread)
soup
BEET AND RED CABBAGE SOUP
THE PERFECT PARTNER FOR THIS BRILLIANT AND SIMPLE-TO-MAKE SOUP IS A GROUND BEEF
PASTY. THE COMBINATION MAKES A WONDERFUL WINTERTIME LUNCH.
Makes 6 servings