I made these for dinner last night as the beef kofta was exceptional, it is based on the beef kofta recipe on the "Honey & Co Food from the MIddle East" but I have slightly tweaked the recipe and I want to jot down quickly what I have done to remember later.
* Used 12% fat beef mince,
* Halved the amount of Caraway seeds in the recipe,
* Used pecorino cheese, may use kaskaval cheese next time as it is available in Turkish or Middle Eastern shops.
* Did not have bicarbonate of soda so could not add it but would like to add it next time,
* Did not rest it in the fridge before grilling as everyone was very hungry.
* Grilling time worked perfectly on high grill setting on higher shelf of my oven.
I made the Ashtanur Griddle bread with my sourdough starter, timings were quick and the flat breads would have benefited from slower rise but this was a quick weekday dinner.
100 gr rye started (50/50, fed 8 hours before and kept at room temperature)
100 gr wholemeal rye flour
100 gr stoneground white flour
100 gr water
10 gr honey
5 gr salt
1. Mix the starter with water and honey with your hands or a fork until the starter dissolves in the liquid.
2. Add the flours and salt and mix everything with your hands until they just come together. Rest for 10 minutes in the bowl.
3. Oil your hands and the work surface with olive oil and knead the dough for 10 seconds. Shape it in a ball and put it in a clean oiled bowl. Rest for 30 minutes.
4. Knead the dough for 10 seconds, shape in a ball and rest for 1 hour.
5. Divide the dough into 8 pieces of app 50 grams and shape each into a small ball and leave to rest for 15 minutes.
6. Place a griddle pan on hob and heat it until very hot. In the meantime using a rolling pin roll out the first ball on a floured surface in a circle shape as thin as you can. Make sure you flour the dough as you roll it, it should be 1-2 mm thick at the end.
7. Put the shaped dough on the hot griddle pan and cook 2 minutes until it colours and the griddle marks are visible, then flop it over and cook for 10 seconds.
8. Continue with the rest of the dough.