Pizza and Turkish flatbreads
This popular Iraqi breakfast flatbread is made with yeasted dough topped with Turkish semi-hard cheese and Turkish white cheese, then baked. Za’atar and nigella seeds add an aromatic Middle Eastern finish.
Dissolve the yeast in the lukewarm water. Add the flour, salt, and olive oil, and knead until a smooth dough forms.
Cover the dough and let it rise in a warm place for twenty minutes, until doubled in size.
Divide the dough in half and roll each piece into an oval. Distribute the grated Turkish semi-hard cheese and crumbled Turkish white cheese evenly over the top.
Bake the flatbreads in an oven preheated to 220°C / 430°F for fifteen minutes, until the edges are golden and the cheese is bubbling.
Sprinkle the za’atar and nigella seeds over the flatbreads as soon as they come out of the oven. Serve warm.
Keep the dough away from drafts while it rises; otherwise, the yeast may not rise evenly. Allergens: contains gluten (wheat) and milk (the cheeses).
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