Pizza and Turkish flatbreads
Shrak is a thin, unleavened flatbread of Jordanian Bedouin origin. Stretch the dough by hand until almost translucent, then cook it on a hot griddle for seconds. Sardines, Turkish red pepper flakes, and lemon make this version a spicy pescatarian brunch dish.
Knead the flour, water, and salt together until you have a very soft, elastic dough.
Cover the dough with plastic wrap and let it rest for 10 minutes; this will make it easier to roll thin.
Divide the dough into small pieces and stretch each one by hand as thinly as possible, until almost translucent.
On a hot cast-iron pan or griddle, cook the rolled dough for one minute on each side, turning once. Drizzle with olive oil and sprinkle with red pepper flakes.
Arrange the sardine fillets on the cooked flatbreads. Sprinkle with sesame seeds and squeeze lemon over them before serving.
If the dough tears as you roll it, gently pinch the tear closed and continue; shrak does not need to be a perfect circle. Allergens: wheat (gluten), sesame, and fish (sardines).
Sardalya bulamadığım için editör notundaki gibi ançüez kullandım ve tuzu bir tutam azalttım, tuzluluk dengesi gerçekten iyi oturdu. Ekmeği açarken bir yerinde küçük bir delik oluştu ama kenarını kapatınca hiç sorun çıkarmadı.
Hamuru yeterince ince açmadan sıcak tavaya koydum, kenarları pişerken ortası hamur kaldı. İkinci denemede elimle gerçekten saydamlaşana kadar açtım, tavada her yüzünü ayrı ayrı 1 dakika kadar bekletince sorun tamamen düzeldi.
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