This rustic Anatolian flatbread is made from unleavened dough, rolled thin and cooked on a hot griddle. It can be cooked in batches and stored in the freezer, then thawed as needed.
Knead the flour, water and salt together until you have a smooth dough.
Leave the dough to rest for 5 minutes.
Roll the dough into a thin round and cook it on a hot griddle for 15 minutes, until it puffs on both sides.
If the sac griddle is too hot, the bread can burn quickly, so keep the heat at medium. Allergen: contains gluten (wheat flour).
Sacım olmadığı için döküm tavada denedim, editörün dediği gibi kabarması biraz daha azdı ama yine de lezzeti köyde yediğim ekmeğe çok yakındı. Dondurucuda bir hafta bekleyeni de gayet iyi çözüldü.
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