Pizza and Turkish flatbreads
This meatless party flatbread from Iraqi tables is topped with plenty of onions sautéed with sumac and pine nuts, then baked at a high oven temperature. The balance of tangy sumac and caramelized onions makes it a favorite for celebrations.
Dissolve the yeast and sugar in warm water and let stand for 5 minutes. Knead with the flour, 2 tablespoons olive oil, and salt until smooth. Cover and let rise in a warm place for 2 hours, until doubled in size.
Heat the remaining olive oil in a skillet. Sauté the onions for 12 minutes, until softened and lightly caramelized. Add the sumac, pine nuts, pomegranate molasses, and salt, then stir for 2 more minutes.
Divide the risen dough into small pieces. Roll each into a palm-sized round as thin as paper, then spread a thin layer of the sumac-onion mixture over it.
Bake in an oven preheated to 250°C / 480°F for 8 minutes, on a baking stone or an inverted baking pan, until the edges are browned.
Roll the dough very thin; thicker dough may remain doughy in the center. Allergens: contains wheat (gluten) and tree nuts (pine nuts).
Fırınım 250 dereceye hiçbir şekilde çıkmıyor, kadranda en fazla 230 dereceye kadar ayarlayabiliyorum; bu durumda sadece pişirme süresini biraz uzatmam yeterli olur mu, yoksa hamuru daha da mı ince açmalıyım?
230 derece de deneyebilirsiniz, süreyi birkaç dakika uzatmanız gerekebilir; kenarların iyice koyu altın rengi almasını bekleyin. Hamuru olduğundan daha ince açmanıza gerek yok.
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