Really intrigued by reports and comments on Nick Malgieri's Turkish flatbread. Can anyone post the recipe, please?

okibilir@hotmail.com

Recently, I baked Armenian "Barbary" Flatbread from The Modern Baker. It's the first recipe in the Breads section of the book, which the Modern Baker Challenge group is just beginning to undertake.

You can see my bread here.

I'm currently staying in Turkey and would like to do some bread baking while I'm here. It's my understanding that at least some of the flour sold here is excellent for making breads like baguettes or like the everyday crusty Turkish white bread. Many different flours are sold at the grocery store near my adopted apartment here in Istanbul, but I'm not sure what to look for. What protein content, grind, ingredients, etc should I go for? Does anyone know a particular brand that's especially good? Any guidance or information would be much appreciated!

Can anyone help me with a recipe for Turkish filo, please? I understand it is tricky to make, but I'd like to give it a go.