Recipes

Turkish Flatbread

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Total Time

80 Mins

Serves

4

Prep Time	60 Mins
Cook Time	20 Mins
Total Time	80 Mins

INGREDIENTS

70 grams California Walnuts
100 grams Sliced chestnut brown mushrooms
2 Eggplants
2 tbsp Olive oil
Salt and pepper
4 Beef tomatoes, chopped
2 Red onions, chopped
2 Garlic cloves, sliced
1 tbsp Nigella seeds
1 tbsp Cumin
1 Lemon zest and juice
50 grams Dried apricots
Flatbread dough

For the Dough

500 grams Strong bread flour
7 grams Dried yeast
10 grams Salt
320 ml Water

PREPARATION

Soak the California Walnuts overnight in warm water.
Drain well and place in a food processor with the sliced mushrooms.
Pulse until you have a finevcrumble texture.
Pour the flour, yeast and salt into a bowl and blend together.
Add the water and mix together with your hand to form a soft ball of dough.
Transfer the dough to a clean work surface and knead for 5-10 minutes or until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove either over night in the fridge or for 1 hour on the bench to double in size.
Heat a shallow frying pan and add the garlic and nigella seeds.
Scatter in the mushroom and California Walnut mince and cook for a few minutes.
Add the red onion and 1/2 of the chopped tomatoes, followed by the ground cumin.
Roughly chop the apricots and add to the pan.
Zest the lemon straight into the frying pan with the ingredients and stir together.
Add 150ml of water and simmer for 5 minutes.
Roll out the bread dough into 3 round pizza bases (12 inch) and transfer onto baking trays.
Divide the walnut mixture onto the breads and spread to cover the dough.
Drizzle with olive oil and bake for 20 minutes at 195c.
Scatter with the remaining tomatoes and finish with a squeeze of fresh lemon juice and a sprinkle of parsley.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.