Pizza and Turkish flatbreads
These mini flatbreads are made with a no-yeast yogurt dough, filled with kashar cheese and hot pepper, and cooked in a skillet—no waiting for dough to rise. With a crisp exterior and melted cheese inside, they are a quick breakfast option.
Knead the flour, yogurt, baking powder, salt, and olive oil into a smooth dough. Divide into 8 pieces, cover with plastic wrap, and let rest for 10 minutes.
Roll each piece into a thin oval. Scatter the kashar cheese, tomato, and hot pepper over it, then sprinkle with red pepper flakes.
Cook each mini flatbread uncovered in a hot, dry skillet for 3 minutes per side, until the kashar cheese melts and the dough is cooked through.
Do not roll the dough too thin, or it may tear while cooking in the skillet. Contains wheat (gluten) and dairy (yogurt and kashar cheese).
Kaşar bulamadığım için yerine tost peyniri kullandım, erime kıvamı biraz daha yumuşak oldu ama lezzet farkı neredeyse hiç yoktu. Acı biberi de bulamayınca dolmalık kırmızı biberle değiştirdim, tabii ki baharatı biraz azalttı.
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