Summary

Ingredients

For the dough:

• 1 kg wheat flour
• 1 cube yeast
• 2 teaspoons sugar
• 150 ml milk
• 450 ml water
• 20 g salt
• some oil

For the sauce:

• 1 cup natural yogurt
• 1 clove garlic
• 1 packet parsley, frozen
• some salt and pepper

For the filling:

• 0.5 piece ½ (s) cucumber (s)
• 4 small tomato (s)
• 1 small Head iceberg lettuce
• 1 onion (s)
• 400 g turkey meat
• salt and pepper
• Paprika powder
• some oil, for frying

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Instructions

1. Sieve 1 kg wheat flour into a large bowl and make a well in the center.
2. Crumble 1 cube yeast into the well, add 2 teaspoons sugar and roughly 75 ml of the milk, and mix to form a pre-dough.
3. Cover the bowl with a kitchen towel and let rise for 15 minutes until cracks form on the surface.
4. Add the remaining 75 ml milk, 450 ml water, and 20 g salt to the pre-dough. Knead for 8-10 minutes until smooth and no longer sticky.
5. Cover the dough and let rise for 45 minutes until roughly doubled in size.
6. Preheat the oven to 220°C (430°F) with convection setting.
7. Divide the dough into 4 equal pieces and shape each into a flatbread about 1 cm thick.
8. Line a baking sheet with baking paper and place 2 flatbreads on it.
9. Brush the flatbreads generously with oil.
10. Let rise uncovered for 10 minutes.
11. Bake for 12-15 minutes until golden brown.
12. Transfer to a cooling rack and let cool completely.
13. Once cool, cut a pocket into each flatbread along one edge.