Turkish Flatbread

Course dinner, lunch
Cuisine Turkish
Keyword plant-based, walnut mince
Prep Time 1 hour
Cook Time 20 minutes
Servings 4 people


  • 70 grams California walnuts
  • 100 grams Sliced chestnut brown mushrooms
  • 2 Aubergines
  • 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


  • 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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