Flat Turk

Last Sunday was a bit of rush. After the Dogg and I had returned from the park there was a lot of pressure to prepare meals for the forthcoming working week as I knew I would have limited time. The reason for this was that there were a number of important matters that were to come to a head prior to some calmer weeks later in the month. 

I was inspired by a visit, back in the Autumn Season, to a Turkish Restaurant in the City where I practise. The restaurant has to be the best in the area for authentic and quality Turkish Food. I make no apologies for name checking it in the shares of this post on social media. 

There are a number dishes that Turkish Cuisine is known for. These include kebabs and pine seeds wrapped in vines. There are also a number flat breads that are most delicious. As something quick needed making for Sunday Tea I went for a flat bread recipe. 

On the player was the Grateful Dead's 1987 comeback record "In The Dark". The album was a strong return to form after the quality of the band's album output went off a cliff at the start of the 1980s. Highlights include the MTV Staple "In the Dark". Jerry Garcia's guitar meanwhile twangs like he's stolen the licks of a few Dire Straits songs. However being one of the greatest guitarists of all time, his unique, inimitable style remains underneath. This is made all the more remarkable by the fact just a year before he fell into a diabetic coma that caused him to lose his memory and have to relearn the guitar. 

To the recipe now, the ingredients were as follows:

For the Topping:

4 Tomatoes cut into cubes. 

1 Red Pepper de-cored, de-seeded and sliced thinly. 

1 Red Onion topped, tailed and sliced very thinly. 

1 Tablespoon of Ground Coriander.

1 Tablespoon of dried Ground Cumin. 

Olives

Several Cubes of Feta Cheese. 

For the Flat Bread

200 grams of Self-Raising Flour. 

2 Cups of Water.

1 tablespoon of Olive Oil.

Method

1. Fry the ingredients for the topping on a medium heat in Rapeseed Oil for twenty minutes stirring regularly. Once cooked take off the heat and leave to one side. 

2. Stir the Flour, Olive Oil and Water together with a wooden spoon until a thick paste is formed. 

3. If necessary use some extra flour for extra grip and knead the ingredients until you have a thick, pliable ball of dough.

4. Place the Dough in the fridge for thirty minutes. 

5. Roll the Dough out into four pieces.

6. Fry the Dough Pieces on a medium in a frying pan using rapeseed oil for around fourteen minutes using some Rapeseed Oil.

7. Put some topping on each of the Dough Pieces and grill on a low heat for around five minutes before serving. 

The beauty of this bread is that it is relatively quick and easy to make and also filling. A tasty meal for anybody in a hurry with a love of Turkish Food. 

A complimentary piece of Sea Bass sits atop the Flat Bread while some Salad Leaves are underneath.