Ecomely

Language

Dürüm: photo of the dish
Illustrative photo: Basel15 at English Wikipedia (Original text: Bazel) — Public domain, Wikimedia Commons
Everyday meals

Dürüm

Turkish flatbread cooked on a very hot griddle, thin and supple, with characteristic golden marks from cooking. It serves as the base for wraps and grilled meats in Anatolian cuisine.

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Ingredients

Ingredients

Optional extras

Nutrition facts

465 kcal per serving

Protein
17.3 g
Carbohydrates
84.6 g
of which sugars
1.9 g
Fat
4.7 g
Fiber
4.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm water, then mix the flour and salt in a bowl.
  2. Pour in the yeasted water and the olive oil, then knead for 8 minutes until you get a soft, smooth dough.
  3. Cover and let rise for 1 hour in a warm spot, until doubled in size.
  4. Divide the dough into 6 balls and roll each one into a thin disc about 25 cm in diameter.
  5. Heat a cast-iron pan or griddle over high heat until it lightly smokes.
  6. Cook each flatbread for 1 to 2 minutes per side, until golden marks appear.
  7. Wrap the flatbreads in a tea towel to keep them soft and serve warm.

Variations and tips

Nigella version. Sprinkle nigella seeds over the dough just before cooking it.

More ideas

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Original Ecomely recipe.