Turkish Flatbread Stuffed with Melted Cheese

Name: Turkish Flatbread Stuffed with Melted Cheese
Yield: Serves 4 to 6; makes one 15-, 16-, or 17-inch round
Cuisine: Turkey
Ingredients: Coarse sea salt; 7 ounces runny, soft teleme, crescenza, or mozzarella cheese; 3 tablespoons extra virgin olive oil, plus more for brushing; 2 to 3 teaspoons orange juice, lemon juice, cider vinegar, or white wine; 1 ½ cups bread flour; ½ teaspoon salt; 2 to 3 teaspoons orange juice, lemon juice, cider vinegar, or white wine; 7 ounces runny, soft teleme, crescenza, or mozzarella cheese; 2 to 3 teaspoons orange juice, lemon juice, cider vinegar, or white wine; 2 to 3 teaspoons orange juice, lemon juice, cider vinegar, or white wine

Preparation info

Serves
4 to 6
round

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

I first heard the expression “winged nostrils” from an Italian chef who was showing me how to roast a pigeon. It was his term for a chef's instinctive olfactory understanding of when a particular dish is done.

Recently I heard an almost identical turn of phrase while attending an outdoor cooking demonstration in a small Turkish village not far from Izmir. The cook was showing me how to prepare a local dish called peynirli bogaca—a. traditional hearth bread made with two unlea

Ingredients

Asia
Turkey
Starter
Mediterranean
Vegetarian

Ingredients

Method