Turkish Kebab Flat Bread
I've tried it many times but I cant get descent results in making this Turkish flat bread:
This is not the typical Turkish pide. This type of flat bread is usually served with Adana kebap. I often eat this when I'm in Turkey. It is very soft and has a dense crumb. I am trying to get this softness but every time I fail.
I make my dough with 1kg Tipo 00 flour, 700ml water, yeast, salt. I knead the dough in my food processor for 15-20 min. Let it ferment about 2 hours, then cutting it into balls of 200g and fermenting again about 4-6 hours. After that I am taking a dough ball, pressing it gently into shape with my fingers and then putting the finger dents in it. Then I stretch it a little bit and put it in the Uuni Oven by 400°C-450°C. I also tried it at 300°C, didn't work and it got dryer.
My bread gets very chewy and hard after getting cold, but also when it is fresh out of the oven it isnt that soft and fluffy like the breads from the Kebap house. Anyone can give me advice?